15m
PREP TIME
10m
COOK TIME
319
CALORIES
11
INGREDIENTS
Servings: 2
Ingredients
- 2 ounces dried whole shiitake mushrooms
- 3 cups boiling water
- 3 tablespoons corn starch
- 1/4 cup vegetable oil
- 2 green onions, cut into 2-inch strips, plus more for serving
- 1 tablespoon grated fresh ginger
- 1 small garlic clove, minced
-
2
tablespoons
coconut aminos
Substitutions available / less sodium soy sauce
- 1 tablespoon agave nectar
- 1 tablespoon water
- 2 teaspoons McCormick® Salt Free Sunshine by Tabitha Brown All Purpose Seasoning
INSTRUCTIONS
- 1 Place mushrooms in large heat-safe bowl. Add boiling water. Let stand 10 minutes or until mushrooms are re-hydrated. Drain well, squeezing to release excess water from mushrooms.
- 2 Remove stems from mushrooms; discard. Using kitchen shears, cut each mushroom, starting from the outside edge and spiraling in towards the center, to form a long thin strip (about 1/4-inch thick). Place corn starch in large bowl. Add mushroom strips; toss to coat well.
- 3 Heat oil in large skillet or wok on medium-high heat until shimmering. Add mushrooms, working in batches; stir-fry 2 minutes or until golden brown. Remove from skillet. Drain all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic. Cook until fragrant. Stir in coconut aminos, agave nectar, water and Seasoning; cook 1 minute longer. Return mushroom strips to pan, tossing to coat in sauce. Stir-fry 1 minute until heated through. Sprinkle with additional sliced green onion to serve.