Andrew Zimmern Cooks: Wok-Tossed Crickets in Black Bean Sauce
Experience the crunch of crickets in this flavorful wok-tossed dish, cooked with Chinese fermented black beans and aromatic spices. Perfect for adventurous eaters!
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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
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