1 pack Mind Blown Plant-Based Dusted Scallops
6 tbs vegan butter or cooking oil of choice, divided
3 to 4 baby bok choy, cut into quarters
1 pint mushrooms, sliced
2 scallions, sliced
2 cloves garlic, minced
1 inch ginger, minced
1 tbs chili crunch, more to taste
1 tbs black vinegar
1 tsp fennel seed
1 tsp ground cardamom
3 sprigs of thyme
1. Add 3 tbs oil to a wok or large saute pan over high heat. Add baby bok choy and mushrooms and saute until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom. Stir fry and mix all together.
2. While vegetables are cooking, in a large saute pan with 3 tbs oil, sear scallops, approximately 1 to 2 minutes per side. Add sprigs of thyme and baste scallops. Remove from heat.
3. Gently add the scallops to the vegetables and mix to combine. Season with salt & pepper. Serve topped with a squeeze of lime juice.