Chinese Style Sea Scallops

Stephen Ceideburg 1 1/2 c Broccoli flowerets

1 c Thinly sliced onion

2 tb Sesame or vegetable oil

1 lb Sea scallops

3 c Thinly sliced Napa cabbage

-or bok choy 2 c Snow peas, ends trimmed

1 c Shiitake or common

-mushrooms, sliced 2 Cloves garlic, minced

2 ts Ground star anise

1/4 ts Ground coriander

1/2 c Chicken broth

1/4 c wine vinegar

2 ts To 3 ts light reduced sodium

-soy sauce 2 tb Cornstarch

1/4 c Cold water

2 tb To 3 tb NutraSweet Spoonful

4 c Hot cooked rice

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