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Name: Chinese Style Sea Scallops
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Chinese Style Sea Scallops

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

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

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 6 Servings

Calories: 364
Calories from Fat: 52 (14%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 2.3g
Cholesterol 24.6mg		8 %
Sodium 222.8mg		8 %
Potassium 435mg		11 %
Total Carbohydrate 57g		17 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 53.2g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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