| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Main dish, Chinese, Ethnic, Oriental | 4 | Servings |
INGREDIENTS
| 2 | tb | Oyster sauce |
| 1 | ts | Sugar |
| 2 | tb | Rice wine or sherry |
| 1 | tb | Rice vinegar |
| 1 | tb | Soy sauce, reduced sodium |
| 1 | tb | Ketchsup |
| 1 | Clove garlic, crushed in a | |
| Press | ||
| 4 | oz | Lean ham, cut into thin- |
| Strips | ||
| 1 | tb | Peanut or Canola oil |
| 1 | md | Onion, peeled & sliced into |
| Thin strips (1 to 1 1/2 c) | ||
| 1/4 | ts | Sugar |
| 1 1/2 | ts | Ginger, minced |
| 2 | c | Broccoli florets |
| 1 | Carrot, peel & slice diag. | |
| 2 | tb | Walnuts, coarsely chopped |
INSTRUCTIONS
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.
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