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Chinese Style Sea Scallops

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      Title: CHINESE STYLE SEA SCALLOPS
 Categories: Chinese, Fish
      Yield: 6 Servings
 
           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  Rice 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
 
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