Wok-tossed Crickets with Chives and Black Beans

Ingredients

SERVINGS: 4 Serving(s)

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

Instructions

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.

AndrewZimmern.com

BUGGING OUT: AN ASPEN EVENT MAKES THE CASE FOR EATING INSECTS

I vividly recall my first foray into entomophagy (the human consumption of insects and arachnids as a food source): gulping a maguey worm bobbing in the dregs of a bottle of Gusano Rojo. Unfortunately...

Ingredients

SERVINGS: 4 Serving(s)

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

find your edible

find your edible