To prepare the snap peas, place diced onions and oil into a large frying pan. Sauté over low to medium heat for about 10–15 minutes, or until soft and golden, stirring every few minutes. Add mushrooms and sauté for an additional 10–12 minutes until soft. Add snap peas and cook for an additional 15–20 minutes, stirring gently.

Combine maple syrup with balsamic vinegar and drizzle over the snap peas, tossing to coat. Season with salt, to taste.

While vegetables are sautéing, prepare the chili crisp by adding one cup oil, diced shallots, and garlic to a second large frying pan. Turn up the heat to medium-high and stir until oil begins bubbling. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes, being careful not to burn them. Take your time — you want to drive all the moisture out before they brown.

Mix the rest of the chili crisp ingredients in a medium-sized bowl. Strain the shallot mixture through a fine-mesh sieve placed over the spice mixture. Let the garlic and shallots cool in the sieve (this will allow them to crisp even further) before stirring back into the chili oil. While shallots and garlic are crisping, combine the spice mixture with the hot oil by stirring well. Once both mixtures have cooled completely, add the crisped garlic and shallots to the spice mixture. Sprinkle a few spoonfuls over the warm sugar snap peas and serve immediately.