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Anise Star Ground
New product
Chinese Star Anise is one of the most beautiful and most fragrant spices in the world. It contributes to meat and poultry dishes, combing especially well with pork and duck.
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ORIENTAL-STYLE SEA SCALLOPS
Inspired By: Recipe featured on www.cooksrecipes.com
Ingredients:
2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli flowerets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced bok choy
2 cups snow peas, trimmed
1 cup sliced shiitake mushrooms
2 cloves garlic, minced
2 teaspoons PureSpice ® ground star anise
1/4 teaspoon PureSpice ® ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 Tbsp soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons sugar
4 cups hot cooked rice
1.Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, bok choy, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2.Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3.Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in sugar Serve over rice.
Inspired By: Recipe featured on www.cooksrecipes.com
Ingredients:
2 tablespoons sesame or vegetable oil
1 1/2 cups broccoli flowerets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced bok choy
2 cups snow peas, trimmed
1 cup sliced shiitake mushrooms
2 cloves garlic, minced
2 teaspoons PureSpice ® ground star anise
1/4 teaspoon PureSpice ® ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 Tbsp soy sauce
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons sugar
4 cups hot cooked rice
1.Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, bok choy, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2.Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3.Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in sugar Serve over rice.