*  Exported from  MasterCook  *
 
                   HAM & JADE WITH OYSTER-FLAVORED SAUCE
 
 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.
  
 
 
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