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© Meredith Corporation. All rights reserved. Used with permission.
Bring a large pot of salted water to a boil. 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.