Broccoli and Spam Stir-Fry

Ingredients for Broccoli and Spam Stir-Fry

• 1 garlic clove, finely grated

• 45ml toasted sesame oil

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon finely chopped mint or coriander

• Kosher salt, freshly ground pepper

• 1 large or 2 small heads of broccoli (about 450g .), 1/2" trimmed from stem

• 1 tablespoon tamari or low-sodium soy sauce

• 1 tablespoon finely grated peeled ginger

• 1/4 teaspoons crushed red pepper flakes

• 1/4 teaspoons ground cinnamon

• 2 tablespoons vegetable oil

• 2 shallots, thinly sliced crosswise, rings separated

• Kosher salt

• 1 (350g) can Spam classic, sliced into 1/4"-thick planks, planks halved lengthwise

• 275g cooked farro or brown rice

Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside.

Hold broccoli so crown is resting against the cutting board and stem is pointing up and slice through stem all the way down through the crown to create 1/4" -thick planks. Working one at a time, lay planks flat against the board and slice lengthwise through stems to create 1/4"-thick strips with florets attached on top.

Mix tamari, ginger, red pepper flakes, cinnamon, and 2 tablespoons water in a small bowl to combine. Set tamari sauce aside.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and immediately season with salt.

Set skillet with oil back over medium-high and cook Spam in a single layer, turning halfway through, until golden brown and crisp, 8–10 minutes. Transfer to a plate.

Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes. Mix in Spam and transfer to a platter or plates. Drizzle reserved vinaigrette over and top with crispy shallots.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.