Makes 6 servings.
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 shitake 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 to 3 teaspoons light reduced-sodium soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 to 3 tablespoons NutraSweet?Spoonful™
4 cups hot cooked rice
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.
Nutritional Information (per serving; approx. 2
oz. scallops and 2/3 cup rice): 330 cal; 20 g protein; 49 g carb; 6 g total
fat (1 g saturated fat); 26 mg chol; 2 g fiber; 276 mg sodium.
Dietary Exchanges: 2 lean meat; 2-1/2 starches; 1