Kimchi And Asparagus Stir-Fry With Spam And Fried Egg Recipe

• 1/2 tablespoon (7ml) vegetable oil
• 3 ounces (85g) Spam, cut into 1- by 1/4-inch batons (about 1/3 cup batons)
• 3/4 pound (340g) asparagus,
• , stalks sliced 1/4 inch thick on the bias
• 2 medium cloves garlic, thinly sliced
• 1/3 packed cup (4 ounces/115g) squeezed-dry kimchi, roughly chopped
• 3 tablespoons (45ml) kimchi juice
• 1/4 teaspoon toasted sesame oil
• Kosher salt
• 1 1/2 tablespoons (22g) unsalted butter
• 1 large egg
• Parmigiano-Reggiano, for grating
• 1 link cured Spanish chorizo, frozen

1. In a large stainless steel or cast iron skillet, or in a wok, heat vegetable oil over high heat until shimmering. Add Spam and cook, stirring, until browned and starting to crisp, about 4 minutes. Add asparagus and continue to cook, stirring, until crisp-tender and starting to brown in spots, about 3 minutes. Add garlic and toss until fragrant, about 30 seconds. Scrape onto a plate.
2. Add chopped kimchi and cook until sizzling and dry, about 2 minutes. Scrape asparagus, garlic, and Spam back into the skillet and toss to combine. Add kimchi juice and sesame oil and cook, tossing, until liquid reduces to a light glaze, about 1 minute. Season with salt (taste first, as the kimchi and Spam are already salty). Transfer to a serving bowl.
3. In a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg and cook until whites are set and have a thin crispy ring around their edge, and the yolk is still runny. Season with salt.
4. Grate Parmigiano-Reggiano onto asparagus. Top with fried egg. Grate more cheese on top, then, using the fine side of a box grater or a Microplane grater, grate frozen Chorizo on top. Serve.

vegetable oil, batons, garlic, kimchi juice, sesame oil, kosher salt, butter, egg, cured spanish

Taken from www.seriouseats.com/recipes/2018/04/kimchi-and-asparagus-stir-fry-with-spam-and-fried-egg.html (may not work)