Chinese Style Sea Scallops: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Fish & Seafood

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 sa; 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 seasoningsgive 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.

Yield: 6 servings

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