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Oriental Style Sea Scallops

Oriental Style Sea Scallops

A savory scallop and vegetable stir-fry with broccoli, cabbage, snow peas, and mushrooms in a lightly thickened soy-garlic sauce, perfect served over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons sesame or vegetable oil
  • 1 ½ 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
  • ¼ teaspoon ground coriander
  • ½ cup chicken broth
  • ¼ cup rice wine vinegar
  • 2 to 3 teaspoons light soy sauce
  • ¼ 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

Method
 

  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.

Notes

Food Exchanges: 1/2 Fruit.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.