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.