Free Recipe Chinese Style Sea Scallops
Recipe Type: Free Chinese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Chinese Style Sea Scallops Recipe
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
Chinese Style Sea Scallops Preparation
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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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