Oriental-Style Sea Scallops

• 1 1/2 cups broccoli florets
• 1 cup onions thinly sliced
• 2 tablespoons sesame oil
• 1 pound sea scallops
• 3 cups napa (Chinese) cabbage thinly sliced
• 2 cups snow pea pods ends trimmed
• 1 cup mushrooms, shiitake thinly 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 teaspoons soy sauce, light
• 2 tablespoons cornstarch
• 1/4 cup water cold
• 2 tablespoons nutrasweet
• 4 cups rice hot cooked

1. Stir-fry broccoil 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 vegetables 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.
10. 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.

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/oriental-style-sea-scallops-45193 (may not work)