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Prep Time
15 mins
Total Time
25 mins
Serves 4


1 tbsp
sesame seeds
15 mL
1 tbsp
olive oil
15 mL
2 cloves
garlic, minced
1 tbsp
minced ginger
15 mL
3 cups
sliced portabella mushrooms
750 mL
1 cup
sliced shiitake mushrooms
250 mL
2 cups
diced baby bok choy
500 mL
1 tbsp
sodium-reduced soy sauce
15 mL
1/3 cup
thinly sliced green onions
75 mL
1/4 tsp
hot pepper flakes
1 mL
1/4 tsp
1 mL
2 tbsp
lemon juice
30 mL


Step 1

Toast sesame seeds by tossing in a dry skillet over medium-low heat until light brown. Remove from pan and reserve.

Step 2

In the same pan, heat oil over medium-high heat. Add garlic and ginger; cook for about 1 min. or until fragrant. Stir in all of the mushrooms and sauté for about 2 min.

Step 3

Add bok choy and cook for another 3 min. or until bok choy softens. Add soy sauce and remove from heat. Stir in green onions, pepper flakes and pepper. Drizzle with lemon juice and top with toasted sesame seeds.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
4.5 g
Saturated Fat:
0.5 g
18 g
4 g
6 g
260 mg
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