Source: dLife

Crispy sugar snap peas with a warm bacon dressing and a hint of mint.

Servings

0.25 lb raw bacon slices , chopped
4 tsp sugar
1 tbsp cornstarch
0.75 cup fat free reduced sodium chicken broth
0.67 cup rice vinegar
2 lb sugar snap peas , rinsed
3 tbsp fresh mint , minced

1 Cook bacon in a frying pan until crispy and browned. Let drain on paper towels. Wipe frying pan clean.
2 Combine sugar, cornstarch, broth and vinegar in same pan and let boil over high heat, stirring frequently. Remove from heat and set aside in a warm place.
3 Cut off strings and ends of peas. And boil in a pot of water until crisp-tender, about 1 minute. Strain and quickly dunk in an ice water bath. Strain.
4 When ready to serve, drizzle warm dressing over peas and top with fresh mint.

This dish can be prepared up to one day in advance. Store peas and dressing in separate containers; reheat and assemble just before serving.