Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oyster sauce |
1 teaspoon | Sugar |
2 tablespoons | Rice wine or sherry |
1 tablespoon | Rice vinegar |
1 tablespoon | Soy sauce, reduced sodium |
1 tablespoon | Ketchsup |
1 \N | Clove garlic, crushed in a |
\N \N | Press |
4 ounces | Lean ham, cut into thin- |
\N \N | Strips |
1 tablespoon | Peanut or Canola oil |
1 medium | Onion, peeled & sliced into |
\N \N | Thin strips (1 to 1 1/2 c) |
¼ teaspoon | Sugar |
1½ teaspoon | Ginger, minced |
2 cups | Broccoli florets |
1 \N | Carrot, peel & slice diag. |
2 tablespoons | Walnuts, coarsely chopped |
SAUCE
HAM AND JADE
SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend; set aside. HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a microwave-safe container. Cook on high (100%) power for 3 minutes, stiring after one minute. Remove and allow to cool.
Lightly precook the carrot slices in the microwave for 1 minute on high.
Allow to cool. Assemble all ingredients near the wok. Heat the oil in the wok or large non-stick skillet over high heat. When hot, add the onion slices, Cook, stiring constantly for about 4 minutes, until onions are soft and lightly brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until broccoli is tender, but still has some crunchiness. Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min. longer, until fragrant. Remove from heat. Serve immediately over Gingered Rice.