In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
Vinaigrette
1
3
3
1
Assembly
1
1
1
¼
¼
2
2
1
1½
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Preparation
Vinaigrette
Step 1
Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside.
Assembly
Step 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. 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.
Step 3
Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside.
Step 4
Heat 2 Tbsp. 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.
Step 5
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.
Step 6
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.