Ingredients
1 stephen ceideburg
1 1/2 cup broccoli flowerets
1 cup thinly sliced onion
2 tbsp sesame or vegetable oil
1 lb sea scallops
3 cup thinly sliced napa cabbage or bok c, hoy
2 cup snow peas, ends trimmed
1 cup shiitake or common mushrooms, slice, d
2 cloves garlic, minced
2 tsp ground star anise
1/4 tsp ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 tsp to 3 ts light reduced sodium soy sa, uce
2 tbsp cornstarch
1/4 cup cold water
2 tbsp to 3 tb nutrasweet spoonful
4 cup hot cooked rice
Directions
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
Servings: 6 servings
Chinese Style Sea Scallops Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Diabetic; Fish; Scallop
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
During the time of the Roman Empire a man called Apicius assembled a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times made use of many different herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and dill. Over the following few hundred years, the powerful families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe publications were starting to become popular as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chinese Style Sea Scallops recipe.
