Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chinese
Ethnic Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
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
-----HAM AND JADE-----
4 oz Lean ham, cut into thin-
Strips
1 T Peanut or Canola oil
1 md 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
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.
