Prepare the edamame: Bring a large pot of salted water to a rolling boil. Add the frozen edamame pods and cook for exactly 3 to 4 minutes. You will notice the pods turn a brighter, more vibrant green and they will feel tender when pinched. Drain them well in a colander, giving them a good shake to remove excess water. Set them aside.

Build the aromatic base: Place a large wok or a wide frying pan over medium-high heat. Add the neutral oil and let it shimmer for about 30 seconds. The oil should flow like water, not smoke. Add the minced garlic, grated ginger, red chili flakes, and fresh sliced chili (if using). Stir constantly for about 45 seconds. The kitchen will fill with a pungent, fragrant aroma, and the garlic should become just lightly golden, not brown.

Create the glaze: Pour in the soy sauce, toasted sesame oil, and brown sugar. Stir everything together vigorously. The mixture will bubble and hiss immediately, releasing a rich, savoury smell. Let it simmer for about 30 seconds until the sugar has fully dissolved and the sauce has slightly thickened, looking glossy and syrupy.

Combine and coat: Tip the drained edamame pods into the wok with the glaze. Toss everything together using a pair of tongs or a spatula. Make sure every single pod gets a good coating of the sticky, spicy sauce. Continue tossing for about 1 to 2 minutes. You will see the sauce cling to the pods, turning them a deep, appetising brownish-orange colour.

Finish and garnish: Remove the wok from the heat immediately to prevent the garlic from burning. Transfer the spicy chili garlic edamame to a serving platter. Sprinkle generously with the sesame seeds and sliced spring onions. Finish with a pinch of sea salt flakes for a final burst of flavour.

Serve at once: This dish is best enjoyed hot, right from the pan. The pods will be perfectly tender, the sauce will be sticky and intense, and the aromas will be irresistible.