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