Broccoli and Spam stir-fry recipe for a quick meal

Ingredients for Broccoli and Spam stir-fry

• 1 garlic clove, finely grated

• 45 ml toasted sesame oil

• 45 ml unseasoned rice vinegar

• 15 ml finely chopped mint or coriander

• kosher salt, freshly ground pepper

• 450 g large or 2 small heads of broccoli, 1.25 cm trimmed from stem

• 15 ml tamari or reduced-salt soy sauce

• 15 ml finely grated, peeled ginger

• 1 g crushed red pepper flakes

• 1 g ground cinnamon

• 30 ml vegetable oil

• 2 shallots, thinly sliced crosswise, rings separated

• kosher salt

• 340 g can Spam classic, sliced into 0.6 cm-thick planks, planks halved lengthwise

• 225 g cooked farro or brown rice

How to make Broccoli and Spam stir-fry

1. Whisk together the garlic, oil, vinegar, and mint in a small bowl until well combined. Season with salt and pepper, then set aside.

2. Position the broccoli with the crown resting against the cutting board and the stem pointing upwards. Slice through the stem down to the crown to create 0.5 cm thick planks. Lay each plank flat against the board and slice lengthwise through the stems to create 0.5 cm thick strips, ensuring the florets remain attached.

3. In a small bowl, mix the tamari, ginger, red pepper flakes, cinnamon, and 30 ml of water until combined. Set the tamari sauce aside.

4. Heat 30 ml of vegetable oil in a large frying pan over medium-high heat. Add the shallots and cook, stirring occasionally, until brown and crisp, about 5 minutes. Use a slotted spoon to transfer the shallots to paper towels to drain, and season immediately with salt.

5. Return the frying pan with the remaining oil to medium-high heat and add the Spam in a single layer. Cook, turning halfway through, until golden brown and crisp, about 8–10 minutes. Transfer to a plate.

6. In the same frying pan, add the broccoli and cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Stir in the farro and the reserved tamari sauce, cooking until heated through, about 2 minutes.

7. Mix in the Spam and transfer the mixture to a serving platter or individual plates. Drizzle with the reserved vinaigrette and top with the 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.