Ham and Jade With Oyster-Flavored Sauce

Course : Chinese
Serves: 4
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2 tablespoons oyster sauce
1 teaspoon sugar
2 tablespoons rice wine or sherry
1 tablespoon rice vinegar
1 tablespoon soy sauce -- reduced sodium
1 tablespoon ketchup
1 clove garlic -- crushed in a press
-----ham and jade-----
4 ounces lean ham -- cut into thin strips
1 tablespoon peanut or canola oil
1 medium onion -- peeled and sliced into thin strips -- (1 to 1 1/2 c)
1/4 teaspoon sugar
1 1/2 teaspoons ginger -- minced
2 cups broccoli florets
1 medium carrot -- peel and slice diag.
2 tablespoons walnuts -- coarsely chopped

Preparation / Directions:

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, stirring 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, stirring 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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