Twirl beans into a loose circle shape and place them in the bottom of the box. Drizzle hibiscus sauce attractively over the top. Top with 4, 6, or 8 king oyster ‘scallops’. Seal the boxes.

COOKING INSTRUCTIONS: Microwave for 1 ½ to 3 minutes or bake in a 350-degree oven for 12 to15 minutes for tab box only.

Let the cooking box rest for 2 minutes before opening the boxes. Garnish with colorful additions like Belgian endive, flash pickles made from red onions, hibiscus flowers, etc.

*King Oyster Mushroom ‘Scallops’*

600 Grams (21.16 Oz) King Oyster Mushrooms
1 Quart Water
2 Tbs Brining Salt Blend or Sea Salt
1 Tbs Soy Sauce

Prep the king oyster mushrooms by removing ¼ inch of the tough stem end and the cap. Slice the stems into 2-inch rounds, then use a paring knife to score the top and bottom into a checkerboard pattern. Combine with the remaining ingredients and brine in the fridge overnight. 

The next day, preheat the oven to 400 degrees. Drain the shrooms. then you can use the brine again or incorporate it into other dishes as you would use soy sauce for a salty umami kick. Heat a cast-iron skillet over medium heat until nice and hot. Add the mushrooms in an even layer. Drizzle around the mushrooms (not over them) about 3 Tbs favorite oil such as EVOO, grapeseed, or avocado oil.

Raise heat to medium-high and sear until golden brown on one side, about 8 to 10 minutes. Quickly flip them and put them into the hot oven. The second side will sear in the oven and will release some liquid once flipped. Searing the second side in the oven avoids spattering on the stovetop. Once golden on the bottom, cook in the oven for 10 minutes until they are done. Cover (to avoid spatter), remove from oven, and cool.

**Hibiscus Sauce**

1/3 Cup Hibiscus flowers, dried
2 Cup Water
1/3 Cup Flavored Vodka or Brandy or Cranberry Juice
2 Tbs Butter, Vegan Butter or Oil
3 Tbs EVOO
5 Tbs AP Flour
2 Tbs Stone Ground Mustard
Salt & Pepper
(Opt) 1 Tbs Black Sesame Seeds

Bring all to a simmer covered for 15 minutes. Remove cover and simmer another 15 mins. Strain. Whisk together the oils and butter over medium heat in a small saucepan.

Add the flour and whisk to form a roux. Whisk in the strained hibiscus liquid until smooth and glossy. Add salt and pepper to taste and stir in the black sesame seeds. This makes a relatively thick sauce, so it’s easy to thin out when reheating.

NOTE: Ready. Chef. Go! cook-in boxes allow for excellent texture in the microwave and the tab box also bakes in conventional and toaster ovens. The results are always succulent and tender so you’ll taste the difference. Virtually no clean-up. Perfect for healthful resolution, portion control meals at home, office, or on the go. Fantastic options for restaurant-quality holiday meals from purveyors of fine ready-to-reheat and eat meals.