Maple Balsamic Snap Peas with Homemade Chili Crisp
Sugar snap peas are sautéed with onions and mushrooms until tender, then glazed with a sweet-tangy combination of maple syrup and balsamic vinegar. The dish is with a homemade chili crisp featuring crispy shallots, garlic, and peanuts in aromatic spiced oil. This vibrant side dish balances sweet, savory, and spicy elements, making it perfect for dinner parties or special occasions. The contrast between the tender vegetables and crunchy chili oil topping creates an exciting textural experience that transforms simple snap peas into something memorable.
Ingredients
- 1 large Spanish onion, diced
- 2 tablespoons oil, for sautéing
- 1 pound sugar snap peas, trimmed and washed
- 8 ounces mushrooms, sliced
- 2 tablespoons maple syrup
- 1 ½ teaspoons balsamic vinegar
- salt, to taste
- 1 cup peanut or canola oil
- 4 large shallots, peeled and diced
- 8 cloves fresh garlic, minced
- ⅓ cup dried minced onion
- 3 tablespoons chili pepper flakes
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 teaspoon chicken soup mixvegetable bouillon1:1vegetarian
makes dish vegetarian
- 1 teaspoon paprika
- 2 teaspoons toasted sesame seeds
- ½ teaspoon sesame oil
- ½ cup roasted and salted peanuts, coarsely chopped
Instructions
- 1
Sauté diced onions in oil over low to medium heat until soft and golden
- 2
Add mushrooms and cook until soft
- 3
Add snap peas and cook stirring gently
- 4
Combine maple syrup with balsamic vinegar and drizzle over snap peas, tossing to coat
- 5
Season with salt to taste
- 6
Heat oil with diced shallots and garlic in a second pan over medium-high heat until oil bubbles
- 7
Cook at a gentle simmer, swirling occasionally, until garlic and shallots are browned and crisp
- 8
Mix remaining chili crisp ingredients in a bowl
- 9
Strain shallot mixture through fine-mesh sieve over the spice mixture
- 10
Let garlic and shallots cool in sieve to crisp further
- 11
Stir hot oil into spice mixture
- 12
Add cooled crisped garlic and shallots to the chili oil mixture
- 13
Sprinkle chili crisp over warm snap peas and serve immediately
Tips
Take your time crisping the shallots and garlic - drive out all moisture before browning to achieve maximum crispiness.
The chili crisp can be made ahead and stored in the refrigerator for up to a week.
Don't skip the cooling step for the fried aromatics as this allows them to become extra crispy.
Good to Know
Store leftover chili crisp covered in refrigerator up to 1 week. Reheat snap peas gently before serving.
Chili crisp can be made up to 1 week ahead. Cook snap peas just before serving for best texture.
Serve immediately while snap peas are warm and chili crisp maintains its crunch.
Common Mistakes
Cook shallots and garlic slowly to avoid burning and bitter flavors
Don't skip the cooling step for fried aromatics to ensure maximum crispiness
Substitutions
Nut-Free Alternatives
General Alternatives
makes dish vegetarian
FAQ
Can I make the chili crisp less spicy?
Yes, reduce the chili pepper flakes to 1-2 tablespoons or substitute with sweet paprika for mild heat.
What can I use instead of chicken soup mix?
Substitute with vegetable bouillon powder or omit entirely and add extra salt to taste.
How long will leftover chili crisp keep?
Store covered in refrigerator up to 1 week. The oil may solidify when cold but will return to liquid at room temperature.