Chinese Style Sea Scallops

30 minutes Prep: 10 minutes Cook: 20 minutes

623 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	cups	broccoli florets
1	cup	onion	thinly sliced
2	tablespoons	sesame oil	or vegetable
1	pound	sea scallops
3	cups	napa cabbage	or bok choy, thinly sliced
2	cups	snow pea pods	ends trimmed
1	cup	mushrooms, shitake	or common mushrooms, sliced
2	Cloves	garlic	minced
2	teaspoons	star anise	ground
1/4	teaspoon	coriander	ground
1/2	cup	chicken broth
1/4	cup	rice wine vinegar
2-3	teaspoons	soy sauce, sodium reduced
2	tablespoons	cornstarch
1/4	cup	water	cold
2	tablespoons	nutrasweet
4	cups	rice	hot, cooked

Directions

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.

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Nutrition Facts

Serving Size 355g

Amount per Serving

Calories 623 10% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 304mg	13%
Total Carbohydrate 108.0g	36%
Dietary Fiber 3.0g	12%
Sugars 3.0g
Protein 29.0g	58%