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Searched for: wok tossed black bean clams
Andrew Zimmern's Clams with Black Bean Sauce

Wok-Tossed Clams in Black Bean Sauce

Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the…  Read More

Andrew Zimmern's recipe for wok-tossed crickets

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

Wok-Tossed Crickets in Black Bean Sauce By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. Tossing the crickets in a hot wok with Chinese fermented black beans is the best way to cook and eat the nutty, crunchy bugs. I think this is real…  Read More

Andrew Zimmern’s 10 Best Recipes for Clams

10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add…  Read More

Andrew Zimmern's Chengdu Chicken

Chengdu-Style Chicken with Peanuts, Chiles & Black Beans

Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you…  Read More

Andrew Zimmern's Pearl Rice Balls

Chinese Recipes Made Easy for the Home Cook

Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the…  Read More

NYC Wine & Food Festival|Wok-Tossed Crickets with Chives & Black Beans|Fu Xian-Style Crispy Salt-and-Pepper Lobster|Clams

New York City Wine & Food Festival

My Demo Recipes from NYCWFF 2013 I’m honored to take part in this year’s New York City Wine & Food Festival. You can find me at Jets + Chefs: The Ultimate Tailgate where chefs and former New York Jets players will be passing out samples and demonstrating amped-up game day cuisine. On Sunday, I’ll be…  Read More