Serves: 6
Total Calories: 721

2 tablespoons sesame oil or vegetable oil
1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup shiitake or button mushrooms, sliced
2 cloves garlic, minced
2 teaspoons ground star anise seeds
1/4 teaspoon ground coriander
1/2 cup low-sodium chicken broth
1/4 cup wine rice vinegar
2 to 3 tablespoons reduced-sodium soy sauce
1/4 cup cold water
2 tablespoons cornstarch
1 to 1 1/2 teaspoon Equal measure or 3 to 4 packets EQUAL sweetener or 2 to 3 tablespoons EQUAL Spoonfuls
4 cups hot, cooked rice

1. Heat oil in wok or large skillet. Stir-fry broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander* stir-fry 2 to 3 minutes.

2. Add chicken broth, vinegar, and soy sauce heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegetables are tender, about 5 minutes. Heat to boiling.

3. Mix cold water and cornstarch. Stir cornstarch mixture into boiling mixture boil, stirring constantly with a wire whisk, until thickened. Remove from heat let stand 2 to 3 minutes. Stir in Equal. Serve over rice.

*Or substitute 2 teaspoons five-spice powder for star anise and coriander amounts of vinegar and soy sauce may need to be adjusted to taste.

EXCHANGES
2 1/2 Starch
2 Vegetable
1 Meat, lean

PYRAMID SERVINGS
2 1/2 Starch
2 Vegetable
1/2 Meat, lean

NUTRITION FACTS
Calories 316
Calories from Fat 54
Fat 6 g
Saturated Fat 1 g
Cholesterol 25 mg
Sodium 425 mg* ( >400 mg)
Carbohydrate 47 g
Dietary Fiber 5 g
Sugars 8 g
Protein 20 g

Nutritional Facts:

Serves: 6
Total Calories: 721
Calories from Fat: 66

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