Cut off broccoli florets and cut larger florets in half so all pieces are about the same size. Remove fibrous skin from remaining main stalk and slice tender inner stalk into pieces about the same size as the florets.
Bring a large pot of salted water to a boil. Add broccoli and cook just until water returns to a boil, about 2 min. Strain broccoli and immerse in a large bowl of ice water until broccoli is completely cold. Drain and set aside.
In a wok or large, deep skillet, cook bacon until crispy, about 5 min. Transfer bacon to a plate. Drain all but 2 tbsp (30 mL) of bacon fat from skillet. Add shallots to skillet and cook over medium-high heat until tender, about 3 min. Add garlic and cook 1 min. Stir in salt, chili pepper paste, mustard and water to make a sauce. Stir in broccoli, cover and cook just until broccoli is hot and tender-crisp, about 5 min. Stir in reserved bacon and remove from heat.
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