Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          broccoli flowerets
   1      cup           thinly sliced onion
   2      tablespoons   sesame or vegetable oil
   1      pound         sea scallops
   3      cups          thinly sliced Napa cabbage -- or bok choy
   2      cups          snow peas -- ends trimmed
   1      cup           shiitake or common -- mushrooms, sliced
   2      cloves        garlic -- minced
   2      teaspoons     ground star anise
     1/4  teaspoon      ground coriander
     1/2  cup           chicken broth
     1/4  cup           rice wine vinegar
   2      teaspoons     to 3 ts light reduced sodium -- soy sauce
   2      tablespoons   cornstarch
     1/4  cup           cold water
   2      tablespoons   to 3 tb NutraSweet spoonful
   4      cups          hot cooked rice

Preparation:

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 vegetables 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.