Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauce-----
   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 & sliced
                        -- into
   1      thin strips   -- (1 to 1 1/2 c)
     1/4  teaspoon      sugar
   1 1/2  teaspoons     ginger -- minced
   2      cups          broccoli florets
   1                    carrot -- peel & slice diag.
   2      tablespoons   walnuts -- coarsely chopped

Preparation:

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.