Oriental-Style Sea Scallops

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.