Blanche the frozen edamame in a large saucepan of well-salted boiling water over high heat for 2 minutes. Remove and drain the, place edamame on a clean towel or a few paper towels. Dry them as well as possible.
Heat the toasted sesame oil in a large skillet over high heat. Once the oil is HOT, add the edamame and cook, stirring constantly for 2 minutes.
Add the ginger, garlic, soy sauce, and crushed red pepper flakes, and cook, stirring constantly for 1 minute. Remove from the heat and season well with sea salt, to taste. Pour into a serving bowl and sprinkle the top with black sesame seeds and toasted sesame seeds, if desired.
Serve immediately with spicy chili crisp, soy sauce, and black vinegar on the side, if desired. Enjoy.