Spam is a Stir-Fry Secret Weapon

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Spam is a Stir-Fry Secret Weapon
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We have decided to Spam.

, but hadn’t considered it as regular stir-fry material until cooking from my pantry became more of a priority. Salty and porky, it’s the perfect addition to a pan of vegetables and grains—thinly sliced or even torn into bite-sized pieces.in Tarryton, NY, Spam’s unique texture is what makes it such a culinary asset. “It’s oddly porous,” he says. “It really does take in as much as it gives.

, grains, or noodles, “blank canvas” ingredients that will stand up well against Spam’s bold flavor. “Be judicious,” he advises, “because a little goes a long way, but it’s a great thing to keep around.”in New York City, there was never any doubt that she’d put Spam on her menu. “I grew up eating it,” she says, “and it’s common in China. The flavor is very nostalgic for me.” MáLà Project specializes in dry pot, a stir-fry version of Chinese hot pot flavored with tingly.

Keeping a can or two of Spam on the shelf is an exercise in taking care of future you. A ton of flavor potential in a small, unassuming package, Spam requires little more than a few minutes in a pan to reach its full potential, and can transform even your most lackluster stir-fries into dinners you’re actively psyched to eat. But cooking with Spam does require a game plan; to integrate its seriously porky punch into your repertoire, balance is important.

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