Chinese Style Sea Scallops

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2 tb Sesame or vegetable oil
1 c Shiitake or common
1/4 c Cold water
Stephen Ceideburg
2 tb To 3 tb NutraSweet Spoonful
2 c Snow peas, ends trimmed
2 ts To 3 ts light reduced sodium
2 tb Cornstarch
2 ts Ground star anise
1/4 c Rice wine vinegar
1 c Thinly sliced onion
1 lb Sea scallops
2 Garlic; minced
3 c Thinly sliced Napa cabbage
4 c Hot cooked rice
1 1/2 c Broccoli flowerets
1/4 ts Ground coriander
1/2 c Chicken broth

Original recipe makes 6 Servings



Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor. 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. 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. NUTRITIONAL INFORMATION Serving Size: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice) Calories...........330 Saturated Fat.....<1 g Protein...........20 g Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total Fat..........6 g Sodium..........276 mg DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992. Posted by Stephen Ceideburg

Calories Per Serving: 364 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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