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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.
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.
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.