Broccoli, onion, cabbage, pea pods and
mushrooms are combined with scallops in a tasty sauce. Ground
anise and coriander, plus Equal give this dish a unique flavor.
Serve it over hot rice.
Oriental-Style Sea
Scallops
- 2 tablespoons sesame or vegetable
oil
1 1/2 cups broccoli flowerets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise (see Note)
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful*
4 cups hot cooked rice
- Heat oil in wok or large skillet. Cook
and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage,
snow peas, mushrooms, garlic, anise and coriander. Cook and stir
2 to 3 minutes.
- Add chicken broth, vinegar and soy sauce.
Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes
or until scallops are cooked and vegetables are tender.
- Combine cold water and cornstarch. Stir
cornstarch mixture into boiling mixture. Boil, stirring constantly,
until thickened. Remove from heat; let stand 2 to 3 minutes.
Stir in Equal®. Serve over rice.
Makes 6 servings.
* May substitute 3 to 4 packets Equal sweetener
Note: You can substitute 2 teaspoons five-spice
powder for the star anise and coriander. Amounts of vinegar and
soy sauce may need to be adjusted to taste.
Nutrition Information Per Serving: calories
330, protein 20 g, carbohydrate 49 g, fat 6 g, cholesterol 26
mg, sodium 276 mg,
Food Exchanges: 2 meat, 2 1/2 starch, 1
vegetable.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®
Click
for more information on the artificial sweetner Aspartame.