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Broccoli and Spam Stir-Fry

['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, planks halved lengthwise', '1½ cups 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 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.
Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside.
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.
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.

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