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

  Stephen Ceideburg
1 1/2cBroccoli flowerets
1cThinly sliced onion
2tbSesame or vegetable oil
1lbSea scallops
3cThinly sliced Napa cabbage or bok choy
2cSnow peas, ends trimmed
1cShiitake or common mushrooms, sliced
2 Cloves garlic, minced
2tsGround star anise
1/4tsGround coriander
1/2cChicken broth
1/4cRice wine vinegar
2tsTo 3 ts light reduced sodium soy sauce
2tbCornstarch
1/4cCold water
2tbTo 3 tb NutraSweet Spoonful
4cHot 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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