This recipe is inspired by the Bang Bang Broccoli that I enjoyed from The Larry Restaurant in Phoenix AZ. It was Forking Scrumptious….by far my favorite thing I ate there. I got the flavor and the texture nearly identical to what they served me. My broccoli even came out crisper. The Larry’s bang bang broccoli really didn’t seem fried to me and what I liked was the flavor and the really light almost coating…..that was like more of a dusting to hold flavors. I thought the “dusting” didn’t seem like panko or even regular flour. So I took a guess and used potato starch. I used a few things and added a small amount of ginger and garlic to the potato starch and the seasonings were bonito flakes and Asian rice seasoning. An Asian Rice seasoning called shiso meshi was used. The Larry served their bang bang broccoli with a sweet chili sauce but from what I read about other bang bang dishes it usually is a creamy chili sauce. I made a slightly creamy gochujang sauce with a slight amount of ketchup. Since I don’t really know what real…(if there is real?)…I didn’t call my dish bang bang. I also didn’t measure ingredients when I made this dish but my measurements are pretty close. This recipe might make four servings.

Ingredients for around 4 servings

1 small cauliflower – broken down into florets (needs to be wet from being washed)

2 broccoli stalks – florets removed (needs to be wet from being washed)

1/2 cup potato starch (possible that you might need slightly more)

1 teaspoons sesame oil

1 Tablespoon canola oil

1 Tablespoon soy sauce

1/2 teaspoon granulated garlic

1/2 teaspoon granulated ginger

canola non stick spray

Real oil spray Just a few squirts

heavy sprinkle of bonito flakes

heavy sprinkle of shiso meshi (Asian Rice Seasoning….but there are many different Asian Rice seasonings)

heavy sprinkle of toasted sesame seeds

Directions

Set oven to 400 degrees F and spray a baking sheet lightly with non stick canola oil.

Get a gallon zip lock bag and put all the broccoli and cauliflower florets in there. Add the oils and soy sauce and shake it up well till it looks like every thing is distributed evenly. Next dump in the potato starch, granulated garlic and ginger. Shake it well till it looks coated as much as possible.

You can pick the pieces out and spread on baking sheet(s)

The cauliflower and broccoli do need a few squirts of a LIGHT spray of oil so the potato starch can brown…

Now they go in your pre heated 400 degree F oven till sort of brown….(timing will differ) In my oven on the middle rack this took 45 minutes.

When you pull out immediately sprinkle with bonito flakes, shiso meshi (or Asian rice seasoning)

and toasted sesame seeds if your rice seasoning doesn’t already have them added. You need to taste to see if you need salt or pepper…It all depends on your rice seasoning.

It would be easy to serve this with sriracha mayo. But it’s so delicious you don’t really need a dipping sauce.