SAUCE
2 tb Oyster sauce
1 ts Sugar
2 tb Rice wine or sherry
1 tb Rice vinegar
1 tb Soy sauce, reduced sodium
1 tb Ketchsup
1    Clove garlic, crushed in a
Press

–HAM AND JADE–
4 oz Lean ham, cut into thin-
Strips
1 tb Peanut or Canola oil
1 md Onion, peeled & sliced into
Thin strips (1 to 1 1/2 c)
1/4 ts Sugar
1 1/2 ts Ginger, minced
2 c Broccoli florets
1 Carrot, peel & slice diag.
2 tb 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 e-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.