Oriental-Style Sea Scallops

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Broccoli flowerets
1 cup	62g / 2.2oz	Thinly sliced onion
2 tablespoons	30ml	Sesame or vegetable oil
1 lb	454g / 16oz	Sea scallops
3 cups	711ml	Thinly sliced Napa cabbage - or bok choy
2 cups	474ml	Snow peas - ends trimmed
1 cup	237ml	Shiitake or common - mushrooms, sliced
2		Garlic - minced
2 teaspoons	10ml	Ground star anise
1/4 teaspoon	1.3ml	Ground coriander
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Rice wine vinegar
2 teaspoons	10ml	To 3 tsp light reduced sodium - soy sauce
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Cold water
2 tablespoons	30ml	To 3 tbs NutraSweet spoonful
4 cups	640g / 22oz	Hot cooked rice

Recipe 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 vegetables 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.

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.