Bang Bang Broccoli

Bang Bang Broccoli

Welcome to the second official day of my very first Week Of… blog series: BROCCOLI! As I mentioned on Monday, I’m trying to coax myself into liking this uber-healthy, readily available vegetable, so I’ve been experimenting with different ways of preparing it. Today’s prep might just be my favorite broccoli I’ve ever tasted in my life. Seriously.

Of course, take into consideration that that statement isn’t quite as strong as it seems; since childhood, I’ve taken great pains to not eat much broccoli, so take that for what you will. But y’all, it’s so unbelievably delicious.

bang bang broccoli

It’s a rip-off of a dish I had in a restaurant about a year ago. It was one of those small-plates places, where the whole table takes a few bites of everything. This little plate was one of our favorites. I did a little digging online to research what exactly bang bang is (mostly a shrimp dish), and came up with a little something that Matt and I went absolutely nuts over! I cannot encourage you highly enough to give this one a try. I’ll scarf eat broccoli this way any day of the week.

A few recipe notes: as written, the sauce is HOT! And it’s just sriracha, so I don’t really get it, but be warned. If you don’t like it super spicy, back off on the hot sauce a bit. Secondly, you’ll want to serve it right away, or it goes soggy. Thirdly, these little things cook very quickly. Don’t walk away. I think that’s it! Enjoy!!

Bang Bang Broccoli

{One year ago: Caramelized Onion Gorgonzola Galette}

Source: adapted from That’s So Michelle

Ingredients:
1 medium head of broccoli, florets only
1/2 cup cornstarch
Kosher salt and black pepper
1 1/2 tbs garlic powder
3 egg whites, lightly beaten
Canola oil, for frying

SAUCE:
1/4 cup mayonnaise
1/4 cup Sriracha
1 tbs rice wine vinegar
1 1/2 tbs sugar

Directions:
I recommend making the sauce first, so the flavors can marry together while you’re cooking the broccoli. Simply whisk all the ingredients together in a bowl until smooth. Refrigerate if not using within the half hour.
Chop the broccoli into bite-size pieces, but don’t go too small. The pieces should be a good, hearty bites, not little princess bites. Set aside.
On a plate or in a shallow bowl, mix the cornstarch, salt, pepper, and garlic powder. Place the egg whites in a shallow bowl or pie plate.
Pour about 1 inch of oil in a high-sided skillet and heat over medium-high. Test the oil by dropping a pinch of flour in; it should fizzle and rise to the top.
Toss the broccoli pieces first in the cornstarch, then tap off the excess; then coat them in the egg white, making sure to drain off the excess. Then toss them back in the cornstarch to coat, again shaking off the excess. Then carefully place them in the hot oil. Fry, turning once, then remove with a spider or slotted spoon to a paper towel lined plate to drain. They cook VERY quickly, about 60 to 90 seconds total. When they come out of the oil, immediately sprinkle with a touch of salt.
Let them drain just a minute, then toss them in the sauce. Work in batches if need be. Serve immediately.

8 Responses to Bang Bang Broccoli

  1. This recipe has totally negated the uber-healthiness of Broccoli. Corn starch, sugar, cooking oil, deep-fat frying Brocvcoli?? C’mon, buy chicken wings instead, or simply steam the florets, add a little grated parmesan-enjoy the vegetable. Deep-frying Broccoli is a Sin!!!

    • Texan New Yorker

      Perhaps… but to channel Billy Joel for a second, I’ve always preferred laughing with the sinners than crying with the saints.

      And while I agree that this dish is less healthy than steamed broccoli, it’s much better for you than fried chicken wings. Fewer calories, and this dish has no cholesterol, something a plate of chicken wings cannot boast.

    • I’ve made this many times and it is delicious, thank you for sharing the recipe! I’ve never fried the broccoli, instead I’ve blanched it first, and then breaded it (using flour instead of cornstarch) and baked it. I take it out a little bit before it’s finished cooking, toss it in the sauce and then pop it back in the oven for a little while so the sauce cooks in a bit, then take it out and top with green onions. I imagine it’s amazing fried but if you’re after a healthier option this worked for me. It’s the sauce that makes it so fantastic so you really can’t go wrong.

  2. Pingback: Broccoli Cheddar Quiche | The Texan New Yorker

  3. How very creative! The sauce sounds really flavorful. I’ll take the laughing with the sinners on this one.

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