Oriental-Style Sea Scallops

1 1/2 cups broccoli flowerets
2 tablespoons sesame or vegetable oil
3 cups thinly sliced Napa cabbage or bok choy
1 cup shitake or common mushrooms, sliced
2 teaspoons ground star anise
1/2 cup chicken broth
2 to 3 teaspoons light reduced-sodium soy sauce
1/4 cup cold water
4 cups hot cooked rice
1 cup thinly sliced onion
1 pound sea scallops
2 cups snow peas, ends trimmed
2 cloves garlic, minced
1/4 teaspoon ground coriander
1/4 cup rice wine vinegar
2 tablespoons cornstarch
2 to 3 tablespoons NutraSweet® Spoonful™

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.

Makes 6 servings
Source: The Calorie Control Council