1-1/2 C. broccoli flowerets

1 C. thinly sliced onion

2 T. sesame or vegetable oil

1 pound sea scallops

3 C. thinly sliced Napa cabbage or bok choy

2 C. snow peas, ends trimmed

1 C. shitake or common mushrooms, sliced

2 cloves garlic, minced 2 tsp. ground star anise

1/4 tsp. ground coriander

1/2 C. chicken broth

1/4 C. rice wine vinegar

2 to 3 tsp. light reduced-sodium soy sauce

2 T. cornstarch

1/4 C. cold water

2 to 3 T. NutraSweet Spoonful

4 C. hot cooked rice

 

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 tsp. five-spice powder can be substituted for the star anise and coriander, while amounts of vinegar and soy sauce may need to be adjusted to taste.