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Chinese Style Sea Scallops

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups broccoli florets
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1 cup onions
thinly sliced
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2 tablespoons sesame oil
or vegetable
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1 pound sea scallops
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3 cups napa (Chinese) cabbage
or bok choy, thinly sliced
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2 cups snow pea pods
ends trimmed
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1 cup mushrooms, shiitake
or common mushrooms, sliced
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2 Cloves garlic
minced
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2 teaspoons star anise
ground
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¼ teaspoon coriander
ground
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½ cup chicken broth
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¼ cup rice vinegar
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2-3 teaspoons soy sauce, sodium reduced
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2 tablespoons cornstarch
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¼ cup water
cold
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2 tablespoons nutrasweet
*
4 cups rice
hot, cooked
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Ingredients

Amount Measure Ingredient Features
355 ml broccoli florets
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237 ml onions
thinly sliced
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3E+1 ml sesame oil
or vegetable
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453.6 g sea scallops
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7.1E+2 ml napa (Chinese) cabbage
or bok choy, thinly sliced
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473 ml snow pea pods
ends trimmed
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237 ml mushrooms, shiitake
or common mushrooms, sliced
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2 Cloves garlic
minced
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1E+1 ml star anise
ground
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1.3 ml coriander
ground
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118 ml chicken broth
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59 ml rice vinegar
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soy sauce, sodium reduced
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3E+1 ml cornstarch
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59 ml water
cold
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3E+1 ml nutrasweet
*
946 ml rice
hot, cooked
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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 Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 62710% 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%
* based on a 2,000 calorie diet How is this calculated?
 

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