Chinese Style Sea Scallops

Name: Chinese Style Sea Scallops
Yield: 6
Cuisine: Asian
Ingredients: broccoli florets; onions; sesame oil; sea scallops; napa (Chinese) cabbage; snow pea pods; mushrooms, shiitake; garlic; star anise; coriander; chicken broth; rice vinegar; soy sauce, sodium reduced; cornstarch; water; nutrasweet; rice

Submitted by snow3473

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½

CUPS BROCCOLI FLORETS

CUP ONIONS
thinly sliced

TABLESPOONS SESAME OIL
or vegetable

POUND SEA SCALLOPS

CUPS NAPA (CHINESE) CABBAGE
or bok choy, thinly sliced

CUPS SNOW PEA PODS
ends trimmed

CUP MUSHROOMS, SHIITAKE
or common mushrooms, sliced *

CLOVES GARLIC
minced *

TEASPOONS STAR ANISE
ground

TEASPOON CORIANDER
ground

CUP CHICKEN BROTH

CUP RICE VINEGAR

2-3

TEASPOONS SOY SAUCE, SODIUM REDUCED

TABLESPOONS CORNSTARCH

CUP WATER
cold

TABLESPOONS NUTRASWEET *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

372g

Amount per Serving

Calories 627 10% of calories from fat

% Daily Value *

Total Fat 7g 10%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 41mg 14%

Sodium 308mg 13%

Total Carbohydrate 36g 36%

Dietary Fiber 3g 12%

Sugars g

Protein 59g

Vitamin A 22% • Vitamin C 66%

Calcium 17% • Iron 27%

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