I make this stir-fry when I'm craving a dish that's straightforward: crunchy, smoky, and that little "bistro at home" touch without spending all evening in the kitchen. Snow peas, when they're just lightly sautéed after a quick blanch, retain their vibrant green color and a wonderfully pleasant texture. And with some nicely browned smoked bacon, you instantly have something hearty without being heavy.
I've really adopted this recipe regularly since I figured out the trick: don't cook the peas for too long, and above all, keep the bottom of the pan clean and flavorful. So, I deglaze with a tiny splash of white wine (or water if you prefer) to loosen the flavorful bits, and it makes a quick sauce that coats the peas without drowning them.
Serving suggestions are simple: it works as a main course with steamed potatoes, mashed potatoes, or even a fried egg on top. As a side dish, it's perfect with roast chicken or a pork chop. Nutritionally, you get the fiber and vitamin C from the peas, plus protein from the bacon, so it's very filling!
You can adapt the basic recipe without altering its essence: adjust the garlic, add more parsley, or a twist of freshly ground pepper at the last minute. But the key remains the same: well-browned bacon, peas that are still crisp, and a short cooking time.
Snow peas with smoked bacon
4
people12
minutes22
minutes285
kcal34
minutesA truly French stir-fry, simple and incredibly effective: the recipe features crisp snow peas, golden smoked bacon, and a touch of garlic for extra flavor. All bound together perfectly with a light jus, it's ideal with roast meat or eggs.
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Ingredients
600g of snow peas (trimmed)
180g of smoked bacon
1 yellow onion (approx. 120g each)
2 garlic cloves
15 g of butter
1 tablespoon of olive oil (10g per tsp)
60 ml of dry white wine
2 tablespoons of chopped flat-leaf parsley (approx. 4g per tablespoon)
Black pepper
Salt (optional, depending on the bacon)
Equipment that may be useful to you
Preparation steps
- Trim the snow peas: remove the ends and, if necessary, the string. Finely chop the onion. Mince the garlic. Chop the parsley.
- Bring a large pot of water to a boil. Add a little salt. Plunge the snow peas into the boiling water for 2 minutes: they should remain bright green and still crisp.
- Drain them immediately, then rinse them under cold water (or in a bowl of ice water) for 1 minute to stop the cooking process. Drain thoroughly.
- In a large frying pan, heat the olive oil and butter over medium heat. Add the bacon and let it render its fat and brown for 5 to 6 minutes, stirring occasionally.
- Add the chopped onion. Sweat it for 4 minutes: it should become translucent and slightly golden, without burning.
- Add the chopped garlic and mix for 30 seconds, just long enough for it to release its aroma.
- Turn up the heat a little, pour in the white wine and scrape the bottom of the pan with a spatula to loosen the browned bits. Let it reduce for 1 to 2 minutes: you want a thick sauce, not a soup.
- Add the snow peas. Sauté for 3 to 4 minutes over medium-high heat, just long enough to warm them through and coat them well.
- Season generously with pepper. Taste before adding salt: the bacon is often enough. Remove from heat, add the parsley, stir, and serve immediately.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 285 kcal |
| Proteins | 13g |
| Carbohydrates | 18g |
| including sugars | 7g |
| Lipids | 18g |
| including saturated fatty acids | 7g |
| Fibers | 6g |
| Sodium | 650mg |
| Vitamins | |
| Vitamin C | 70% of the recommended daily allowance (RDA) |
| Vitamin K | 60% of the recommended daily allowance (RDA) |
| Vitamin B9 | 25% AJR |
| Minerals | |
| Potassium | 18% AJR |
| Iron | 12% AJR |
| Magnesium | 10% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your bacon is very fatty, remove the excess fat from the pan before deglazing (leaving just a thin film). This will preserve the smoky flavor with the snow peas, without making the dish too heavy.
💡 Chef's Tips
The real secret is quick blanching followed by cooling: this will keep your peas green and crisp. And for perfectly browned bacon, avoid stirring it too much at first; let it brown and cook on all sides.
🔄 Variations
- Snow peas with mushrooms: add 200g of sliced button mushrooms after the bacon to your snow peas, and brown them for 5 minutes before the onion.
- Creamier recipe: off the heat, add 2 tablespoons of fresh cream (approx. 60g) and mix quickly to coat.
