Snap Pea Salad with Hot Garlic Chili Crisp

Steps:

1. To a pot of boiling water, add frozen edamame and a generous pinch of salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and shock with cold water to stop the cooking process.  
2. Thinly slice snap peas on a bias and add to a serving bowl, along with the cilantro, scallions, and edamame. Squeeze over lemon juice and set aside.  
3. Add toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl. Heat the sesame oil in a pan on high heat until it’s warm and pour over the bowl of aromatics. Stir well.
4. Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and top off with hot garlic chili crisp. Serve immediately. 

Original recipe by Munching with Mariyah