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    Fish/Seafood: Asian Style Sea Scallops


    Source of Recipe


    internet

    List of Ingredients




    1 1/2 cup Broccoli florets
    1 cup thin sliced onion
    2 tablespoon Sesame oil
    1 pound Sea scallops
    3 cup Thin sliced napa cabbage or bok choy
    2 cup Snow peas ends trimmed
    1 cup Shiitake mushrooms sliced
    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
    3 teaspoon Light soy sauce
    2 tablespoon Cornstarch
    1/4 cup Cold water
    3 tablespoon Sugar substitute
    4 cup Hot cooked rice

    Recipe



    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.

 

 

 

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