Stephen Ceideburg
  1 1/2 c  Broccoli flowerets

      1 c  Thinly sliced onion

      2 tb Sesame or vegetable oil

      1 lb Sea scallops

      3 c  Thinly sliced Napa cabbage

           -or bok choy
      2 c  Snow peas, ends trimmed

      1 c  Shiitake or common

           -mushrooms, sliced
      2    Cloves garlic, minced

      2 ts Ground star anise

    1/4 ts Ground coriander

    1/2 c  Chicken broth

    1/4 c  Rice wine vinegar

      2 ts To 3 ts light reduced sodium

           -soy sauce
      2 tb Cornstarch

    1/4 c  Cold water

      2 tb To 3 tb NutraSweet Spoonful

      4 c  Hot cooked rice

  Lots of oriental vegetables and an interesting blend of seasonings give
  this light and healthy scallop stir-fry its exotic flavor.
  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 vegeta- bles 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 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.
  NUTRITIONAL INFORMATION
  Serving Size: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice)
  Calories...........330 Saturated Fat.....<1 g Protein...........20 g
  Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total
  Fat..........6 g Sodium..........276 mg
  DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable
  From "The NutriSweet Spoonful Recipe Collection", 1992.
  Posted by Stephen Ceideburg