Chinese Style Sea Scallops
| Yield: | 6 Servings |
| Categories: | Chinese, Fish |
| 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 |
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