Aromatic Chili-Garlic Steamed Edamame with Flaky Sea Salt

Thoroughly wash 0.25 bunch cilantro, 2 scallions, 1 lemon, 1 Fresno chili, and the 2-inch piece of ginger under cold water. Pat dry.

Peel 4 garlic cloves and slice them into paper-thin rounds. Peel the ginger and mince it finely. Slice the Fresno chili into thin rings, removing seeds if less heat is desired. Finely chop the cilantro leaves and thinly slice the 2 scallions on a bias. Zest the lemon to obtain 1 teaspoon of zest.

In a small saucepan, heat 3 tablespoons of neutral oil (not counted) over medium-low heat. Add the 4 sliced garlic cloves and fry for 3-4 minutes, stirring constantly, until they become golden and crispy. Use a slotted spoon to remove the garlic chips and drain them on a paper towel.

In the same aromatic oil, add 2 whole star anise and 1 teaspoon Szechuan peppercorns. Infuse over low heat for 2 minutes until fragrant. Add the minced ginger and sliced Fresno chili, cooking for an additional 60 seconds.

Remove the saucepan from the heat to prevent burning. Whisk in 2 tablespoons rice vinegar, 2 tablespoons honey, 2 teaspoons light brown sugar, 1 teaspoon toasted sesame oil, and 0.5 teaspoon red pepper flakes until the sugar is fully dissolved.

Fill a large pot with 2 inches of water and bring to a rolling boil. Place a steamer basket inside and add 1100 grams of frozen edamame pods. Cover and steam for exactly 5 minutes until the pods are tender and vibrant green.

Transfer the hot edamame to a large stainless steel mixing bowl. Pour the warm aromatic chili-ginger glaze over the pods. Add 1 tablespoon white sesame seeds, the chopped scallions, and the chopped cilantro.

Toss the edamame vigorously with tongs to ensure every pod is coated in the glaze and aromatics.

Transfer to a serving platter. Garnish with the reserved crispy garlic chips, 1 teaspoon lemon zest, and 1 teaspoon of flaky sea salt (not counted) for texture and flavor pop.