Oriental - Style Sea Scallops

Broccoli, onion, cabbage, pea pods and mushrooms are combined with scallops in a tasty sauce. Ground anise and coriander, plus Equal give this dish a unique flavor. Serve it over hot rice.

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 (see NOTE)
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 Granulated*
4 cups hot cooked rice

* May substitute 3 to 4 packets Equal sweetener

Preparation

Heat oil in wok or large skillet. 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.
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.
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®. Serve over rice.
NOTE: You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.