Recipe - Chinese Style Sea Scallops

Stephen Ceideburg
1 One half cup Broccoli flowerets
1 cup Thinly cut or sliced up onion
2 tablespoon Sesame or vegetable oil
1 pound Sea scallops
3 cup Thinly cut or sliced up Napa cabbage
or bok choy
2 cup Snow peas, ends trimmed
1 cup Shiitake or common
mushrooms, cut or sliced up
2 Cloves garlic, minced
2 teaspoon Ground star anise
One fourth teaspoon Ground coriander
One half cup Chicken broth
One fourth cup Rice wine vinegar
2 teaspoon To 3 teaspoon light reduced sodium
soy sauce
2 tablespoon Cornstarch
One fourth cup Cold water
2 tablespoon To 3 tablespoon NutraSweet Spoonful
4 cup Hot cooked rice

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

STIRFRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet.
Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander;
stirfry 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 5 minutes. Heat to boiling.

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 fivespice 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: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice)

Calories...........330 Saturated Fat.....1 g Protein...........20 g
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total
Fat..........6 g Sodium..........276 mg

DIABETIC FOOD EXCHANGE: 2 lean meat, 2 One half starches, 1 vegetable

From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini