Broccoli and Spam Stir-Fry

Ingredients

• 1 garlic clove
• finely grated
• 3 Tbsp. toasted sesame oil
• 3 Tbsp. unseasoned rice vinegar
• 1 Tbsp. finely chopped mint or cilantro
• Kosher salt
• freshly ground pepper
• 1 large or 2 small heads of broccoli (about 1 lb.)
• ½" trimmed from stem
• 1 Tbsp. tamari or low-sodium soy sauce
• 1 Tbsp. finely grated peeled ginger
• ¼ tsp. crushed red pepper flakes
• ¼ tsp. ground cinnamon
• 2 Tbsp. vegetable oil
• 2 shallots
• thinly sliced crosswise
• rings separated
• Kosher salt
• 1 (12-oz.) can Spam classic
• sliced into ¼"-thick planks

Instructions

1. 1

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

2. 2

   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 ¼" -thick planks.

3. 3

   Working one at a time, lay planks flat against the board and slice lengthwise through stems to create ¼"-thick strips with florets attached on top.

4. 4

   Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine.

5. 5

   Set tamari sauce aside.

6. 6

   Heat 2 Tbsp. vegetable oil in a large skillet over medium-high.

7. 7

   Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes.

8. 8

   Using a slotted spoon, transfer to paper towels to drain and immediately season with salt.

9. 9

   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.

10. 10

    Transfer to a plate.

11. 11

    Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes.

12. 12

    Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes.

13. 13

    Mix in Spam and transfer to a platter or plates.

14. 14

    Drizzle reserved vinaigrette over and top with crispy shallots.