Asian Style Sea Scallops Recipe

• 1 1/2 c. Broccoli flowerets
• 1 c. Thinly sliced onion
• 2 Tbsp. Sesame or possibly vegetable oil
• 1 lb Sea scallops
• 3 c. Thinly sliced Napa cabbage or possibly bok choy
• 2 c. Snow peas, ends trimmed
• 1 c. Shiitake or possibly common mushrooms, sliced
• 2 x Cloves garlic, chopped
• 2 tsp Grnd star anise
• 1/4 tsp Grnd coriander
• 1/2 c. Chicken broth
• 1/4 c. Rice wine vinegar
• 2 tsp To 3 ts light reduced sodium soy sauce
• 2 Tbsp. Cornstarch
• 1/4 c. Cool water
• 2 Tbsp. To 3 tb NutraSweet Spoonful
• 4 c. Warm cooked rice

1. Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor.
2. STIR-FRY BROCCOLI and onion 3 to 4 min in oil in wok or possibly large skillet.
3. Add in scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 min.
4. Add in CHICKEN BROTH, vinegar and soy sauce; heat to boiling.
5. Reduce heat and simmer, uncovered, till scallops are cooked and vegeta- bles are tender, about 5 min.
6. Heat to boiling.
7. MIX CORNSTARCH AND Cool WATER.
8. Stir cornstarch mix into boiling mix; boil, stirring constantly, till thickened.
9. Remove from heat; let stand 2 to 3 min.
10. Stir in NutraSweet Spoonful; serve over rice.
11. NOTE: 2 tsp.
12. five-spice pwdr can be substituted for the star anise and Coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.
13. Serving Size: 1/6 recipe (approx.
14. 2 ounce.
15. scallops and 1/3 c. rice)

broccoli flowerets, onion, sesame, cabbage, snow peas, shiitake, garlic, anise, coriander, chicken broth, rice wine vinegar, soy sauce, cornstarch, water, rice

Taken from cookeatshare.com/recipes/asian-style-sea-scallops-70617 (may not work)