Oriental-Style Sea Scallops
Yield
6 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli florets
|
|
| 1 | cup |
onions
thinly sliced |
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | pound |
sea scallops
|
|
| 3 | cups |
napa (Chinese) cabbage
thinly sliced |
|
| 2 | cups |
snow pea pods
ends trimmed |
|
| 1 | cup |
mushrooms, shiitake
thinly sliced |
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
star anise
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
rice vinegar
|
|
| 2 | teaspoons |
soy sauce, light
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
cold |
|
| 2 | tablespoons |
nutrasweet
|
* |
| 4 | cups |
rice
hot cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli florets
|
|
| 237 | ml |
onions
thinly sliced |
|
| 3E+1 | ml |
sesame oil
|
|
| 453.6 | g |
sea scallops
|
|
| 7.1E+2 | ml |
napa (Chinese) cabbage
thinly sliced |
|
| 473 | ml |
snow pea pods
ends trimmed |
|
| 237 | ml |
mushrooms, shiitake
thinly sliced |
*
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
star anise
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
rice vinegar
|
|
| 1E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
cold |
|
| 3E+1 | ml |
nutrasweet
|
* |
| 946 | ml |
rice
hot cooked |
|
Directions
Stir-fry broccoil 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 vegetables 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.
NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and Coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.
