Wok-tossed Crickets with Chives and Black Beans

This recipe is from Andrew Zimmern’s website; a proponent of entomophagy, he describes crickets as a “crunchy, sweet, earthy…snack.”
February 28, 2017


1. Place wok over high heat for several minutes. Add oil.

2. Swirl, and when it’s aromatic and rippling add the sugar, chiles, toban djan, chive pieces, garlic, ginger and shallot. When scorched with the ‘breath of the wok’ toss a few more times and add the crickets.

3. Toss for 90 seconds, add the beans, sesame oil and soy sauce. Toss a few more times as liquids evaporate and serve immediately.


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  • 1 tablespoon peanut oil
  • 2 tablespoons brown sugar
  • 2 hot dried chilies, such as arbol
  • 2 tablespoons toban djan (hot chile fermented bean paste; find it at specialty stores, ethnic markets or online)
  • 2 cups chopped Chinese golden chives or flat chives
  • 1 tablespoon sliced garlic
  • 1 tablespoon sliced ginger
  • 1 large shallot thinly sliced
  • 4 cups fresh crickets
  • 2 tablespoons salted Chinese black beans, slightly mashed with a fork in 2 tablespoons Chinese rice wine
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
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