Chinese style sea scallops

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1½ cup Broccoli flowerets
1 cup Thinly sliced onion
2 tablespoons Sesame or vegetable oil
1 pounds Sea scallops
3 cups Thinly sliced Napa cabbage or bok choy
2 cups Snow peas, ends trimmed
1 cup Shiitake or common mushrooms, sliced
2 Cloves garlic, minced
2 teaspoons Ground star anise
¼ teaspoon Ground coriander
½ cup Chicken broth
¼ cup Rice wine vinegar
2 teaspoons To 3 ts light reduced sodium soy sauce
2 tablespoons Cornstarch
¼ cup Cold water
2 tablespoons To 3 tb NutraSweet Spoonful
4 cups Hot cooked rice
5 minutes. Heat to boiling.

Directions

Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor.

STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.

ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegeta- bles are tender, about

MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and Coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.

NUTRITIONAL INFORMATION

Serving Size: ⅙ recipe (approx. 2 oz. scallops and ⅓ cup rice)

Calories...........330 Saturated Fat.....<1 g Protein..........⅕ g Cholesterol......26 mg Carbohydrates.....49 g Fiber.............⅕ g Total Fat.........⅗ g Sodium..........276 mg DIABETIC FOOD EXCHANGE: 2 lean meat, 2½ starches, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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