Chinese Style Sea Scallops
Submitted by snow3473
Sea scallops stir-fried with broccoli, napa cabbage, snow peas, and shiitake mushrooms in a star anise and rice vinegar sauce. A light, veggie-loaded Chinese seafood stir-fry over rice.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPlump sea scallops meet a garden’s worth of crisp vegetables in this fast Chinese-style stir-fry that’s ready in 30 minutes flat.
Broccoli, napa cabbage, snow peas, and shiitake mushrooms all get a quick toss in sesame oil before the scallops join the party. A splash of rice vinegar and a hint of star anise give the sauce a bright, aromatic backbone that keeps things interesting.
This is the kind of light, veggie-forward seafood dinner that feels fancy but barely breaks a sweat to pull off. Serve it over steamed rice and let the wok do the talking.
Kitchen Tips
- Use dry-packed sea scallops if you can find them; wet-packed scallops release too much liquid and won’t sear properly in the wok
- Have all your vegetables prepped and within arm’s reach before you start; stir-frying moves fast
- Slice the napa cabbage and snow peas thin so they cook at the same rate as the heartier broccoli
Ingredients
Directions
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.
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