Title: Chinese Style Sea Scallops
Categories: Chinese Fish Diabetic
Yield: 6 Servings

		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

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