Ham & jade with oyster-flavored sauce

Yield: 4 servings

Measure Ingredient
2 tablespoons Oyster sauce
1 teaspoon Sugar
2 tablespoons Rice wine or sherry
1 tablespoon Rice vinegar
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)
1 tablespoon Soy sauce, reduced sodium
1 tablespoon Ketchsup
1 \N Clove garlic, crushed in a
\N \N Press
¼ teaspoon Sugar
1½ teaspoon Ginger, minced
2 cups Broccoli florets
1 \N Carrot, peel & slice diag.
2 tablespoons Walnuts, coarsely chopped



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.

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