These Chili Crisp Snap Peas are such a delicious sauteed snap pea recipe with garlic, ginger, chilis and more!
Perfect for when snap peas are in season or for making sugar snap peas year round.
How to cook snap peas
This sauteed vegetable with spicy chili crisp is very similar to chinese green beans where the beans are seasoned with a spicy mix of garlic, chilis and ginger.
Only instead of using green beans this recipe uses Farmstand Fresh snap peas from local farm, Blanchard Mountain Farms. Snap peas, also known as the sugar snap pea, are edible-pod peas with a thick pod versus snow peas which have a thin pod.
Sugar snap peas usually come into season in late spring and early summer but are available at grocers year round. Which is perfect because these spicy snap peas are such a zesty, unexpected Thanksgiving side dish recipe.
This spicy sweet crispy crunchy snap peas recipe is such a great way to cook snap peas. These are sauteed snap peas but you can use the same method to make roasted snap peas, and even grilled snap peas or air fried snap peas. Once you learn the recipe you’ll be cooking snap peas in Spicy Chili Crisp oil all the time!
- Sugar snap peas – or substitute snow peas or other green vegetable like asparagus, green beans or brussel sprouts.
- Canola oil – or peanut oil
- Scallions – thinly sliced, whites and greens separated.
- Garlic- thinly sliced
- Dried red pepper flakes
- Brown sugar
- Chopped cashews – or substitute peanuts or almonds.
- Freshly grated ginger
- Fine salt
- Coarse ground pepper
- Optional – Cilantro leaves and thinly sliced chili peppers, for garnish
Step by step instructions
- Fry scallions until crispy. Strain, saving the oil, and set the fried onions on a paper towel lined plate to cool.
- Use the same oil to fry garlic until crispy and again, strain, saving the oil, setting the fried garlic on paper towel lined plate to cool.
- Heat oil again to about 375 degrees Fahrenheit.
- Stir chili flakes, nuts, brown sugar and ginger together in a medium bowl. Then pour hot oil over, stirring to combine. Do not wipe out frying pan.Return pan to medium heat and add a tablespoon of the flavored oil to the pan.
- Saute snap peas in medium hot pan, stirring frequently until warmed through, about 2 minutes.
- Pour warm snap peas on serving platter and top with a few spoonfuls of still hot infused chili oil followed by a sprinkle of crispy garlic and shallots.
- Garnish with cilantro and fresh sliced chilis, if desired.
- And stir remaining garlic and shallots into oil.
- Immediately serve sauteed chili crisp snap peas with extra Spicy Chili Crisp to add more to taste.
- Store remaining homemade Chili Crisp refrigerated in a tightly covered container for up to a month.
One pound of sugar snap peas equals about 4 cups, enough for roughly 4-6 servings.
- 1 pound sugar snap peas cleaned with stems and strings removed
- 1 ½ cups canola oil or peanut oil
- 1 bunch scallions thinly sliced whites and greens separated.
- ½ cup garlic thinly sliced, about 1 large head of garlic
- ¼ cup dried red pepper flakes
- 1 tablespoon ginger freshly grated
- ½ teaspoon ground black pepper
- 2 teaspoons fine salt
- 2 teaspoons brown sugar
- ½ cup chopped cashews or substitute peanuts or almonds
- Cilantro leaves and thinly sliced chili peppers Optional – for garnish
- In a large heatproof bowl combine chili flakes, chopped peanuts, fresh grated ginger, brown sugar, salt and pepper.
- Set a fine mesh strainer over a second heatproof bowl and line a plate with paper towels.
- In a large shallow frying pan combine cold oil with ½ cup thinly sliced scallion whites, shake pan so that scallions are in an even layer then turn heat to high. Cook, stirring constantly until light brown and crispy.
- Once scallions are browned, carefully pour oil through strainer into bowl, and place crispy fried onions on the paper towel lined plate to cool.
- Return oil to pan and repeat the process with ½ cup thinly sliced garlic, stirring constantly. As soon as the garlic is evenly light brown immediately remove from heat to prevent burning. Again, use fine mesh strainer over bowl to carefully strain oil. And place fried garlic on the paper towel lined plate and allow to cool and crispen.
- Return the onion and garlic infused oil to the pan and heat to approximately 375 degrees Fahrenheit then carefully pour hot oil over red pepper flake mixture. Carefully stir to coat all spices with oil and set aside to allow flavors to meld. Do not wipe out frying pan.
- Again, return pan to heat. Add a tablespoon of the flavored oil to the oil that is still in the pan. Heat to medium.
- Add snap peas to hot pan and cook over medium, stirring frequently, until warmed through, about 2 minutes.
- Pour warm snap peas over a platter and top with a few spoonfuls of still hot infused chili oil followed by a sprinkle of crispy garlic and shallots. Garnish with cilantro and fresh sliced chilis if desired.
- Stir remaining garlic and shallots into oil and serve on the side and add additional chili crisp to taste.