Sugar Snap Peas with Mint and Bacon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, complete through step 3; cover and chill the bacon, sauce, and peas separately. Serve at room temperature. Ingredients:
1/4 pound sliced bacon, chopped |
4 teaspoons sugar |
1 tablespoon cornstarch |
3/4 cup fat-skimmed chicken broth |
2/3 cup rice vinegar |
2 to 2 1/4 pounds sugar snap peas or chinese pea pods, rinsed |
3 tablespoons minced fresh mint leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.
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