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  Recipe Home » Oriental » Oriental-Style Sea Scallops
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  Oriental-Style Sea Scallops
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 652
Ingredients:
Stephen Ceideburg
1 1/2 cup Broccoli flowerets
1 cup Thinly sliced onion
2 tbsp Sesame or vegetable oil
1 lb Sea scallops
3 cup Thinly sliced Napa cabbage or bok choy
2 cup Snow peas, ends trimmed
1 cup Shiitake or common mushrooms, sliced
2 Cloves garlic, minced
2 tsp Ground star anise
1/4 tsp Ground coriander
1/2 cup Chicken broth
1/4 cup Rice wine vinegar
2 tsp To 3 ts light reduced sodium soy sauce
2 tbsp Cornstarch
1/4 cup Cold water
2 tbsp To 3 tb NutraSweet Spoonful
4 cup Hot cooked rice
Instructions:
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
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.

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 1/2 starches, 1 vegetable

From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg
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