Yield: 4 Servings
|2 tablespoons||Oyster sauce|
|2 tablespoons||Rice wine or sherry|
|1 tablespoon||Rice vinegar|
|1 tablespoon||Soy sauce, reduced sodium|
|1 \N||Clove garlic, crushed in a|
|4 ounces||Lean ham, cut into thin-|
|1 tablespoon||Peanut or Canola oil|
|1 medium||Onion, peeled & sliced into|
|\N \N||Thin strips (1 to 1 1/2 c)|
|1½ teaspoon||Ginger, minced|
|2 cups||Broccoli florets|
|1 \N||Carrot, peel & slice diag.|
|2 tablespoons||Walnuts, coarsely chopped|
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.