Interesting recipe and article for SPAM stir-fry.
Epicurious wrote:
If you’ve ever fried a slice of Spam, you know that something magical happens when it hits a hot pan. The result is like bacon but not quite, fried bologna but not exactly. It’s cracklingly crisp on the outside but meaty in the middle, a delightful combination that’s impossible to replicate. I love Spam as the backbone of musubi or in a bowl of great fried rice, 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.
from
Spam Is a Stir-Fry Secret Weapon