Chinese Style Sea Scallops

Course : Seafoods
Serves: 6
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1 1/2 cups broccoli flowerets
1 cup thinly sliced onion
2 tablespoons sesame or vegetable oil
1 pound sea scallops
3 cups thinly sliced Napa cabbage -- or bok choy
2 cups snow peas -- ends trimmed
1 cup shiitake or common -- mushrooms, sliced
2 cloves garlic -- minced
2 teaspoons ground star anise
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 teaspoons to 3 teaspoon light reduced sodium -- soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons to 3 tablespoon NutraSweet spoonful
4 cups hot cooked rice

Preparation / Directions:

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. "The NutriSweet Spoonful Recipe Collection", 1992.

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