---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE STYLE SEA SCALLOPS
  Categories: Chinese, Fish
       Yield: 6 servings
  
            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
  
   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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