Ham & Jade with Oyster-Flavored Sauce
Submitted by varzola
Ham and broccoli stir-fry in a savory oyster sauce with rice wine, ginger, and toasted walnuts. A quick Chinese-inspired wok dish served over gingered rice.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThe “jade” in this Chinese-style stir-fry is bright green broccoli florets, paired with strips of lean ham and tossed in a rich oyster sauce spiked with rice wine, rice vinegar, and a hit of ginger. The broccoli gets a quick microwave par-cook first so it stays vibrant and slightly crunchy after just a couple minutes in the wok.
Caramelized onions build a sweet base, and chopped walnuts folded in at the end add a toasty, buttery crunch that ties everything together. Served over gingered rice, this is a complete weeknight dinner that moves from prep to plate in about 30 minutes.
Pro Tips
- Par-cooking the broccoli and carrots separately means they hit the wok already tender, so nothing overcooks while waiting for something else to catch up
- Get the wok properly hot before adding the onions. You want them soft and lightly browned, not steamed
- The ketchup in the sauce isn’t random. It adds a touch of sweetness and body that rounds out the oyster sauce
- Toast the walnuts in a dry pan first for deeper flavor
Variations
- Use thick-cut bacon or smoked turkey in place of ham for a smokier profile
- Sub cashews or peanuts for the walnuts depending on what you have on hand
- Add snap peas or baby bok choy alongside the broccoli for more green
Ingredients
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.
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