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Chinese Style Sea Scallops

 

103

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

 

* not incl. in nutrient facts

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Nutrition Facts

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

 

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