SESAME GREEN BEANS WITH TERIYAKI GLAZE

TOASTING THE SESAME SEEDS ENHANCES THEIR SAVORY, NUTTY FLAVOR. JUST PLACE THEM IN A DRY SKILLET OVER MEDIUM HEAT AND COOK, STIRRING AND SHAKING THE SKILLET OFTEN, UNTIL GOLDEN AND FRAGRANT.

START TO FINISH 30 minutes

• 1½ lb. green beans, trimmed
• 1 cup julienne carrots
• ¾ cup chicken broth
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. toasted sesame oil
• 3 Tbsp. canola oil
• 2 cups sliced stemmed fresh shiitake mushrooms
• 1 Tbsp. grated fresh ginger
• 4 cloves garlic, minced
• 2 Tbsp. snipped fresh basil
• 1 Tbsp. toasted sesame seeds (tip)
• Fresh basil leaves

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

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

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

4. Sprinkle with toasted sesame seeds and top with additional fresh basil leaves. MAKES 8 SERVINGS.

PER SERVING 131 cal., 8 g fat (1 g sat. fat), 1 mg chol., 741 mg sodium, 14 g carb., 3 g fiber, 3 g pro.