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Oriental-Style Sea Scallops




Source of Recipe


Internet


List of Ingredients




2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli flowerets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup shiitake or button mushrooms, sliced
2 cloves garlic, minced
2 teaspoons ground star anise*
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons reduced-sodium soy sauce
1/4 cup cold water
2 tablespoons cornstarch
1 to 1 1/2 teaspoons Equal® for Recipes or 3 to 4 packets Equal® sweetener or 2 to 3 tablespoons Equal® Spoonful™
4 cups hot cooked rice



Recipe



Heat oil in wok or large skillet. Stir-fry broccoli and onion 3 to 4 minutes. 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 cold water and cornstarch. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®. Serve over rice.

Makes 6 servings.

*Or, substitute 2 teaspoons five-spice powder for star anise and coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.

Nutrition information per serving (2 ounces scallops and 2/3 cup rice): 330 cal., 20 g pro., 49 g carbo., 6 g fat, 26 mg chol., 276 mg sodium.

Food Exchanges: 2 Meat, 2-1/2 Bread, 1 Vegetable.