Oriental Style Sea Scallops

Ingredients

• 2 tablespoons sesame or vegetable oil
• 1 1/2 cups broccoli flowerets
• 1 cup thinly sliced onion
• 1 pound sea scallops
• 3 cups thinly sliced napa cabbage or bok choy
• 2 cups snow peas, ends trimmed
• 1 cup sliced shiitake or button mushrooms
• 2 cloves garlic, minced
• 2 teaspoons ground star anise or 2 tsp five-spice powder – Amounts of vinegar and soy sauce may need to be adjusted to taste
• 1/4 teaspoon ground coriander
• 1/2 cup chicken broth
• 1/4 cup rice wine vinegar
• 2 to 3 teaspoons light soy sauce
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 2 to 3 tablespoons Equal® Spoonful or 3 to 4 packets of Equal sweetener.
• 4 cups hot cooked rice

Directions

1. Heat oil in wok or large skillet.
2. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
3. Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
4. Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®.
5. Serve over rice.

Food Exchanges: 1/2 Fruit.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.