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If you want to turn the heat in the kitchen up a notch, look no further than this bang bang broccoli stir-fry. Crispy panko broccoli florets, 2 different hot sauces and fresh red chillies bring an undeniably moreish heat to this simple stir-fry that is superb as a meal for two. See method
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Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper. In a shallow bowl, mix the flour, paprika and garlic powder. Put the eggs and breadcrumbs in a separate bowl each.
Dip the broccoli florets in the flour mixture, then in the beaten egg, before coating in the breadcrumb mix and placing on the baking tray, making sure they don’t touch. Bake for 10-15 mins, turning over halfway through, until starting to turn crisp and golden brown.
Meanwhile, make the bang bang sauce: mix together the sweet chilli, sriracha and 1 tbsp soy sauce.
When the broccoli is golden, heat 1 tbsp oil in a wok or large frying pan over a high heat. Add the broccoli florets and drizzle in the bang bang sauce; stir-fry for 1-2 mins until the broccoli is sticky and glazed. Transfer to a bowl, cover to keep warm and set aside.
Add the remaining 1 tbsp oil to the pan, then add the garlic and broccoli stalks. Stir-fry for 2-3 mins until the broccoli starts to soften, then add the rice. Stir-fry for 3 mins until piping hot, then stir in 1 tsp soy sauce. Serve topped with the broccoli florets, spring onion, chilli and sesame seeds.
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