Chinese Style Sea Scallops

Chinese Style Sea Scallops | scallop recipes

1 stephen ceideburg
1 1/2 cup broccoli flowerets
1 cup thinly sliced onion
2 tablespoon sesame or vegetable oil
1 lb sea scallops
3 cup thinly sliced napa cabbage or bok c; hoy
2 cup snow peas, ends trimmed
1 cup shiitake or common mushrooms, slice; d
2 cloves garlic, minced
2 teaspoon ground star anise
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 teaspoon to 3 ts light reduced sodium soy s; a, uce
2 tablespoon cornstarch
1/4 cup cold water
2 tablespoon to 3 tb nutrasweet spoonful
4 cup hot cooked rice
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 vegetables
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 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.