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sunshine shick'n
main dishes

Sunshine Shick’n

Hearty shiitake mushrooms are cut to resemble thinly sliced chicken and then fried until crispy in this shick’n (vegan shiitake mushroom “chicken”) stir-fry. Coated in a sweet and savory sauce starring Tabitha’s Sunshine Seasoning (herby with a kiss of heat), you’ll want to give this a try! Created in partnership with Tabitha Brown.
  • 15m

    prep time

  • 10m

    Cook Time

  • 319

    Calories

  • 11

    Ingredients

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Ingredients

2

Servings

  • 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® Sunshine All Purpose Seasoning by Tabitha Brown

Instructions

  • 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.

Nutrition information (per Serving)

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