Chinese Style Sea Scallops

• 1 1/2 cups broccoli florets
• 1 cup onions thinly sliced
• 2 tablespoons sesame oil or vegetable
• 1 pound sea scallops
• 3 cups napa (Chinese) cabbage or bok choy, thinly sliced
• 2 cups snow pea pods ends trimmed
• 1 cup mushrooms, shiitake or common mushrooms, sliced
• 2 Cloves garlic minced
• 2 teaspoons star anise ground
• 1/4 teaspoon coriander ground
• 1/2 cup chicken broth
• 1/4 cup rice vinegar
• 2-3 teaspoons soy sauce, sodium reduced
• 2 tablespoons cornstarch
• 1/4 cup water cold
• 2 tablespoons nutrasweet
• 4 cups rice hot, cooked

1. STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet.
2. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.
3. ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling.
4. Reduce heat and simmer, uncovered, until scallops are cooked and vegeta- bles are tender, about 5 minutes.
5. Heat to boiling.
6. MIX CORNSTARCH AND COLD WATER.
7. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened.
8. Remove from heat; let stand 2 to 3 minutes.
9. Stir in NutraSweet Spoonful; serve over rice.

broccoli florets, onions, sesame oil, scallops, cabbage, snow pea, mushrooms, garlic, star anise ground, coriander ground, chicken broth, rice vinegar, soy sauce, cornstarch, water cold, nutrasweet, rice

Taken from recipeland.com/recipe/v/chinese-style-sea-scallops-32925 (may not work)