Andrew Zimmern Cooks: Wok-Tossed Crickets in Black Bean Sauce - Andrew Zimmern

Ingredients

• 4 cups fresh crickets
• 1 tablespoon peanut oil
• 5 hot dried chiles (tsin-tsin or arbol)
• 1 tablespoon garlic, sliced
• 1 tablespoon ginger, sliced
• 1 large shallot, sliced
• 2 tablespoons salted Chinese black beans
• 2 tablespoons brown sugar
• 2 cups Chinese garlic chives, chopped
• 1 tablespoon soy sauce
• 2 tablespoons toban djan (hot chile fermented bean paste)
• 1 teaspoon toasted sesame oil