Recipe for Oriental-Style Sea Scallops 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup Broccoli flowerets
1 cup Thinly sliced onion
2 tbl Sesame or vegetable oil
1 lb Sea scallops
3 cup Thinly sliced Napa cabbage, or bok choy
2 cup Snow peas, ends trimmed
1 cup Shiitake or common, mushrooms, sliced
2 x Cloves garlic, minced
2 tsp Ground star anise
1/4 tsp Ground coriander
1/2 cup Chicken broth
1/4 cup Rice wine vinegar
2 tsp To 3 ts light reduced sodium, soy sauce
2 tbl Cornstarch
1/4 cup Cold water
2 tbl To 3 tb NutraSweet Spoonful
Instructions:
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 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.

Serving Size: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice)

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