Ham & Jade with Oyster-Flavored Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | tablespoons |
oyster sauce
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
rice wine
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
reduced sodium |
|
| 1 | tablespoon |
ketchup
|
|
| 1 | clove |
garlic
crushed in a press |
|
| Ham and jade | |||
| 4 | ounces |
ham
lean, cut into thin strips |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | medium |
onions
peeled, sliced into thin strips |
|
| ¼ | teaspoon |
sugar
|
|
| 1 ½ | teaspoons |
ginger
minced |
|
| 2 | cups |
broccoli florets
|
|
| 1 | each |
carrots
peeled, sliced diagonally |
|
| 2 | tablespoons |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 3E+1 | ml |
oyster sauce
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
rice wine
|
|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
soy sauce, tamari
reduced sodium |
|
| 15 | ml |
ketchup
|
|
| 1 | clove |
garlic
crushed in a press |
|
| Ham and jade | |||
| 115.6 | ml/g |
ham
lean, cut into thin strips |
|
| 15 | ml |
peanut oil
|
|
| 1 | medium |
onions
peeled, sliced into thin strips |
|
| 1.3 | ml |
sugar
|
|
| 7.5 | ml |
ginger
minced |
|
| 473 | ml |
broccoli florets
|
|
| 1 | each |
carrots
peeled, sliced diagonally |
|
| 3E+1 | ml |
walnuts
coarsely chopped |
|
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, 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 to 3 minutes until broccoli is tender, but still has some crunchiness.
Stir in the sauce and walnuts and bring mixture to a boil.
Cook for 1 minute longer, until fragrant.
Remove from heat.
Serve immediately over Gingered Rice.
