1968. SNOW PEAS with BACON and MINT

1/4 cup (60 ml) fat-free reduced-sodium chicken broth
1/4 cup (60 ml) distilled white vinegar
2 teaspoons sugar
1 teaspoon cornstarch
2 thick slices bacon, finely chopped
1 pound (455 g) fresh Chinese pea pods (also called snow or sugar peas), ends and strings removed or 5 packages (about 6 oz. /170 g each) frozen Chinese pea pods, thawed and drained
1 tablespoon chopped fresh mint

In a small bowl, stir together broth, vinegar, sugar, and cornstarch; set aside.

In a wide nonstick frying pan or wok, stir-fry bacon over medium-high heat until browned and crisp (about 3 minutes). Remove bacon from pan with a slotted spoon and set aside. Pour off and discard drippings from pan. Wipe pan clean (be careful; pan is hot).

Add pea pods and 10 cup (80 ml) water to pan. Cover and cook over medium-high heat until pea pods are tender-crisp to bite (about 1 minute for fresh pea pods, about 30 seconds for frozen). Uncover and stir-fry until liquid has evaporated. Transfer to a rimmed platter and keep warm.

Stir broth mixture and pour into pan. Bring to a boil over high heat; boil, stirring, until slightly thickened. Remove from heat and stir in chopped mint. Pour sauce over pea pods, sprinkle with bacon, and garnish with mint sprigs.


bacon recipe courtesy of: ifood.tv