Toasted Sesame Green Beans with Teriyaki Glaze

Bring a large pot of salted water to boiling. Add green beans; return to boiling. Boil for 4 minutes. Add carrots; boil for 1 minute more. Drain well.

In a small bowl stir together chicken broth, soy sauce, hoisin sauce, cornstarch, and sesame oil; set aside.

In a large wok or an extra-large nonstick skillet heat canola oil over high heat. Add mushrooms, ginger, and garlic; cook and stir about 3 minutes or until mushrooms are tender. Stir broth mixture and add to skillet; cook and stir about 1 minute or until just thickened and bubbly. Stir in green beans and carrots and the 2 tablespoons basil; heat through.

To serve, sprinkle with toasted sesame seeds and garnish with additional fresh basil leaves.