These Chili Crisp Sauteed Snap Peas are such a delicious sauteed snap pea recipe with garlic, ginger, chilis and more! sugar snap peas | snap peas recipe | spicy chili crisp recipe | spicy snap peas
Course Side Dish
Cuisine American, Asian
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 645kcal
Author Tristin Rieken
Ingredients
1poundsugar snap peascleaned with stems and strings removed
1 ½ cupscanola oilor peanut oil
1bunchscallionsthinly sliced whites and greens separated.
½cupgarlicthinly sliced, about 1 large head of garlic
¼cupdried red pepper flakes
1tablespoongingerfreshly grated
½ teaspoonground black pepper
2teaspoonsfine salt
2teaspoonsbrown sugar
½cupchopped cashewsor substitute peanuts or almonds
Cilantro leaves and thinly sliced chili peppersOptional - for garnish
Instructions
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.
1 ½ cups canola oil, 1 bunch scallions
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.
½ cup garlic
Return the onion and garlic infused oil to the pan and heat to approximately 375 degrees Fahrenheit.
Meanwhile, in a large heatproof bowl combine chili flakes, chopped cashews, fresh grated ginger, brown sugar, salt and pepper.
¼ cup dried red pepper flakes, 1 tablespoon ginger, 2 teaspoons fine salt, 2 teaspoons brown sugar, ½ cup chopped cashews, ½ teaspoon ground black pepper
Once oil is hot again, remove from heat and carefully pour hot oil over red pepper flake mixture. Stir to coat all spices with oil and set aside to allow flavors to meld. Once cool, stir in most of the crispy garlic and shallots, reserving a handful of each to top the sauteed snap peas.
Do not wipe out frying pan. Return pan to heat. And add and additional tablespoon of garlic, onion infused oil to the pan. Heat to medium.
Add snap peas to hot pan and cook over medium, stirring frequently, until warmed through, about 2 minutes.
1 pound sugar snap peas
Pour warm snap peas over a platter and top with a few spoonfuls of infused chili oil followed by the reserved crispy garlic and shallots. Garnish with cilantro and fresh sliced chilis if desired.
Cilantro leaves and thinly sliced chili peppers
Serve with additional homemade spicy chili crisp on the side.