Indgredients:
1 lb of sea scallops
1.5 cups of broccoli flowerets
1 onion (thinly sliced)
2 table spoons of sesame oil
3 cups of bok choy (finely sliced)
2 cups of snow peas, ends trimmed
1 cup of mushrooms (thinly sliced)
2 cloves of minced garlic
1/4 tea spoon ground coriander
1/2 cup of chicken broth
1/2 cup rice wine vinegar
3 teaspoons of soy sauce
2 table spoons cornstarch
1.5 cup of cold water
2 to 3 tablespoons NutraSweet Spoonful
4 cups of white cooked rice
 
Direction:
In a medium size wok heat the oil and stir-fry broccoli and onion for about 5 minutes, until onion gets golden brown. Put in scallops, bok choy, snow peas, garlic, mushrooms and coriander. Stir -fry all of the ingredients together for another 5 minutes. Mix soy sauce, chicken broth and vinegar in a pot. Put on a high heat and take it to boiling. Cook on a small heat, uncovered for at least 15 minutes, checking if scallops are cooked and if all the vegetable are uncovered, until soft (but not saggy). Take two table spoons of cornstarch and mix it with cold water. Put it on the stove and cook it until thick mixing constantly. Remove from the heat and let stand for couple of minutes Stir in NutraSweet Spoonful and serve over white rice.
Ingredients:
1 lb of shrimp
3 table spoons of chicken broth
1 egg white
Salt to taste
2 tea spoons of cornstarch
2 teaspoons red wine vinegar or rice vinegar
1 table spoon of soy sauce
1/2 cup of cashews
1/2 tea spoon granulated brown sugar
1 1/2 cups oil, or as needed
7 red chilies
1 teaspoon minced ginger
 
Directions:
Take out the shrimp out of the shell. Cut the shrimp in half. Mixed egg white with cornstarch add some salt to taste, this will be our shrimp marinate. For the best results marinate shrimp for about 20 minutes. In the separate bowl, combine chicken broth with soy sauce, vinegar and brown sugar. In the medium size wok heat the oil, and when the oil is hot add the shrimp. Make sure to cook shrimp until gets pinkish color (then is ready). Take a separate bowl and remove the shrimp from the wok. Put some more oil and add the Chile peppers (minced), and stir-fry for couple of minutes stirring and at the same time adding the minced ginger and cashews. Make a space in the middle of the wok and add the sauce. Heat it for a short time and then mix in with the cashews. Add the shrimp back into the pan. Cook it all together for few more minutes, and then serve it hot with your favorite brown or white rice.