So ever since I posted my recipes for Garlic Spam-ghetti and Spam Curry and then followed those up with a shout-out to Spam in general, it appears that the trend of pandemic-related hoard-shopping has moved on from toilet paper to - you guessed it - Spam. Weeks have gone by and only once during my more-numerous-than-is-probably-prudent grocery shopping expeditions have I found even one can of Spam on the shelves (I found two, actually - the last two, which I immediately snatched up).
- One box thin spaghetti (angel hair was my preferred form of pasta, but that's been in short supply as well, for some reason)
- One gallon of water
- Two eggs, scrambled
- Two or three Vienna sausages, sliced into 1/3 - 1/2" segments
- Sliced mushrooms (I use the canned kind)
- Baby spinach leaves
- Broccoli florets, small
- Minced garlic
- Cooking oil, about 1 tablespoon
- Dash of salt
1. Bring the gallon of water to a boil in a large pot. Add a dash of salt.
2. Boil the spaghetti in accordance with the directions on the box (usually 8-10 minutes, until the noodles are reasonably soft)
3. In a separate pan, combine the sausages, mushrooms, spinach leaves, broccoli florets, and minced garlic. While stirring, fry on medium-high heat for 2-3 minutes or until the spinach leaves start to shrink and turn dark green, then move the mixture to one side of the pan.
4. On the other side of the pan, add the cooking oil and scrambled eggs. Fry the eggs for 1 minute, then mix with the other ingredients. Continue to stir and fry for another 1-2 minutes or until the eggs achieve a rubbery consistency.
5. Top the spaghetti with the stir-fried ingredients and then add shoyu (soy sauce) to taste.
6. Say "itadakimasu" (optional, but it makes the food taste better for some strange reason) and dig in.
(Note: makes 3 large servings)
Now, if after this blog post is published there is a sudden run on Vienna sausage, don't blame me. Or do. Whatever...