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
| 
