Chili Crisp Snap Peas. Photo by Tristin Rieken.
Chili Crisp Snap Peas. Photo by Tristin Rieken.
Farmstand FreshFeaturedRecipes

Chili Crisp Snap Peas

These Chili Crisp Snap Peas are a delicious sauteed snap pea recipe with garlic, ginger, chilis and more! In this recipe, Tristin uses Farmstand Fresh snap peas from Schuh 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.

Chili Crisp Snap Peas

by Tristin Rieken, Fresh Flavorful


  • 1 pound snap peas, cleaned with stems and strings removed.
  • ½ cup Chili Crisp

Homemade Chili Crisp

  • 1 ½ cups canola oil, or peanut oil
  • 1 large bunch scallions, thinly sliced whites and greens separated. ½ cup scallion whites, thinly sliced
  • 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
  • Optional – Cilantro leaves and thinly sliced chili peppers, for garnish


  1. In a large heatproof bowl combine chili flakes, chopped cashews, fresh grated ginger, brown sugar, salt and pepper.
  2. Set a fine mesh strainer over a second heatproof bowl and line a plate with paper towels.
  3. 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.
  4. Once scallions are browned, carefully pour oil through strainer into bowl, and place crispy fried onions on the paper towel lined plate to cool.
  5. 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.
  6. 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.
  7. Again, return pan to heat. Add a tablespoon of the flavored oil to the oil that is still in the pan. Heat to medium.
  8. Add snap peas to hot pan and cook over medium, stirring frequently, until warmed through, about 2 minutes.
  9. 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.
  10. Stir remaining garlic and onions into oil and serve on the side to add additional chili crisp to taste.
  11. Serve immediately. Store remaining homemade Chili Crisp refrigerated in a tightly covered container for up to a month.

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