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Maple Balsamic Snap Peas with Chili Crisp Crunch


Okay, I’ll admit it. I never actually tasted chili crisp before attempting to make this recipe. But now that I’ve introduced these crispy bits that are teeming with umami to my humble palate, they’ve been making their way into many of my dishes for that addictive burst of heat and flavor. And I haven’t stopped at veggies. I’ve sampled them on fish, chicken, salad, potatoes, eggs, and even ice cream (sounds crazy, no?) with absolutely fantastic results! 


Prepare the Snap Peas

1. To prepare the snap peas, place diced onions and oil into a large frying pan. Sauté over low to medium heat for about 10–15 minutes, or until soft and golden, stirring every few minutes. Add mushrooms and sauté for an additional 10–12 minutes until soft. Add snap peas and cook for an additional 15–20 minutes, stirring gently.
2. Combine maple syrup with balsamic vinegar and drizzle over the snap peas, tossing to coat. Season with salt, to taste.

Prepare the Chili Crisp

1. While vegetables are sautéing, prepare the chili crisp by adding one cup oil, diced shallots, and garlic to a second large frying pan. Turn up the heat to medium-high and stir until oil begins bubbling. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes, being careful not to burn them. Take your time — you want to drive all the moisture out before they brown.
2. Mix the rest of the chili crisp ingredients in a medium-sized bowl. Strain the shallot mixture through a fine-mesh sieve placed over the spice mixture. Let the garlic and shallots cool in the sieve (this will allow them to crisp even further) before stirring back into the chili oil. While shallots and garlic are crisping, combine the spice mixture with the hot oil by stirring well. Once both mixtures have cooled completely, add the crisped garlic and shallots to the spice mixture. Sprinkle a few spoonfuls over the warm sugar snap peas and serve immediately.

Notes: This recipe makes about two to three cups of chili crisp, and a little goes a long way! Any extra chili crisp can be stored in a glass jar or container and refrigerated for up to one month.


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.