Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: Up to 1 day ahead, complete through step 3; cover and chill the bacon, sauce, and peas separately. Serve at room temperature.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned; drain on towels. Discard fat in pan and wipe clean.

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  • In frying pan, mix sugar and cornstarch, then stir in chicken broth and vinegar. Bring to a boil over high heat, stirring often. Use warm or at room temperature.

  • Meanwhile, break ends off peas and pull off strings. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add peas and cook until tender-crisp, about 1 minute. Drain and immerse in ice water until cold to preserve color. Drain and serve at room temperature.

  • Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.

Nutrition Facts

57 calories; calories from fat 21%; protein 3.1g; fat 1.3g; saturated fat 0.5g; carbohydrates 7.5g; fiber 1.9g; sodium 47mg; cholesterol 2.2mg.
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