Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Dissolve cornstarch in water.
Using a food processor, blend all of the remaining glaze ingredients together.
Heat vegetable oil in a heavy-bottomed pan to approximately 350°F.
Place green beans into oil, and fry until they start to blister and turn golden brown.
Remove excess oil, and deglaze green beans with Thai glaze. Cook until glaze becomes thick.
Season with salt and pepper and add almonds.
Place into serving dish. Garnish with torn cilantro leaves, green onion, and roasted sesame seeds.
Mychael Bonner is the Executive Chef for Chicago-area restaurants Petterino's, Di Pescara and Saranello's. He was rated a Best Chef in America by his peers.