Home -> [Asian, Chinese, Ethnic, Scallops, Seafood] -> [Oriental-style sea scallops Recipe]
 
 

Oriental-style sea scallops
Artist: _
Categories: Asian, Chinese, Ethnic, Scallops, Seafood
Yield: 6
Rating: 0
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Ingredients:
Stephen Ceideburg
1 1/2 cupBroccoli flowerets
1 cupThinly sliced onion
2 tbspSesame or vegetable oil
1 lbsSea scallops
3 cupThinly sliced Napa cabbage
-or bok choy
2 cupSnow peas, ends trimmed
1 cupShiitake or common
-mushrooms, sliced
2 Cloves garlic, minced
2 tspGround star anise
1/4 tspGround coriander
1/2 cupChicken broth
1/4 cupRice wine vinegar
2 tspTo 3 ts light reduced sodium
-soy sauce
2 tbspCornstarch
1/4 cupCold water
2 tbspTo 3 tb NutraSweet Spoonful
4 cupHot cooked rice
Procedures:
1Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor.
2Stir-fry broccoli and onion 3 to 4 minutes in oil in wok or large skillet.
3Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.
4Add chicken broth, vinegar and soy sauce; heat to boiling.
5Reduce heat and simmer, uncovered, until scallops are cooked and vegeta- bles are tender, about 5 minutes.
6Heat to boiling.
7Mix cornstarch and cold water.
8Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened.
9Remove from heat; let stand 2 to 3 minutes.
10Stir in nutrasweet spoonful; serve over rice.
11Note: 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.
12Nutritional information serving size: 1/6 recipe (approx.
132 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 ?starches, 1 vegetable from "the nutrisweet spoonful recipe collection", 1992
 
 
 
 

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