Chili Crisp Snap Pea (Print Version)
Crunchy snap peas combined with zesty chili crisp and a ginger-sesame dressing for a bright, fresh dish.
# Ingredients:
Vegetables and Herbs
01 -
1 cup (140 g) frozen shelled edamame
02 -
6.5 oz (180 g) snap peas, thinly sliced on a bias
03 -
1/4 cup packed cilantro, finely chopped
04 -
4 scallions, thinly sliced on a bias
Dressing
05 -
1 tbsp (10 g) lemon juice
06 -
2 tsp (3 g) toasted sesame seeds
07 -
2 tsp (10 g) honey
08 -
2 tsp (11 g) finely grated ginger
09 -
1 tsp (6 g) chili crisp, adjust to taste
10 -
2 tbsp (16 g) sesame oil
11 -
Kosher salt, to taste
# Instructions:
01 -
Bring a pot of water to a boil, add a generous pinch of kosher salt, then add the frozen edamame. Reduce heat to medium and cook for 3 minutes or until some beans float to the surface. Drain and immediately rinse with cold water to halt cooking.
02 -
Wash and pat dry the snap peas. Thinly slice them on a bias and combine in a serving bowl with chopped cilantro, sliced scallions, and blanched edamame. Drizzle with lemon juice and set aside.
03 -
In a heat-proof bowl, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a pan on high until shimmering. Pour hot oil over the aromatics to flash cook the ginger and intensify flavors. Stir thoroughly.
04 -
Pour the dressing over the pea and herb mixture, sprinkle kosher salt to taste, and toss gently to combine. Serve immediately as a side with teriyaki salmon, sticky short-grain rice, or garnish with crispy rice for texture.
# Notes:
01 -
Slice snap peas on a bias to enhance texture and flavor.