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Oriental-Style Sea Scallops

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups broccoli flowerets

  3. 1 cup thinly sliced onion

  4. 2 tablespoons sesame or vegetable oil

  5. 1 pound sea scallops

  6. 3 cups thinly sliced Napa cabbage -- or bok choy

  7. 2 cups snow peas -- ends trimmed

  8. 1 cup shiitake or common -- mushrooms, sliced

  9. 2 cloves garlic -- minced

  10. 2 teaspoons ground star anise

  11. 1/4 teaspoon ground coriander

  12. 1/2 cup chicken broth

  13. 1/4 cup rice wine vinegar

  14. 2 teaspoons to 3 teaspoon light reduced sodium -- soy sauce

  15. 2 tablespoons cornstarch

  16. 1/4 cup cold water

  17. 2 tablespoons sugar

  18. 4 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor.

  2. 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.

  3. 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.

  4. 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 sugar. Serve over rice.

  5. 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.

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