Potato

Direction

1. Cut the potatoes into thin strips the size and thickness of a matchstick if desired. Toss with the soy sauce, rice vinegar and sugar. Cover and refrigerate for 2 hours.
2. Chop the green onion on the diagonal into 1-inch pieces. Finely chop the ginger and garlic.
3. Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger, garlic and the hot bean paste. Stir-fry until aromatic.
4. Add the seasoned potatoes, mixing with the chili paste. Stir-fry until browned (about 3 minutes). Add the chicken broth. Stir in the green onion and ground coriander. Mix everything together. Simmer for 3 to 5 more minutes, and serve hot.