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
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.