Stir-Fried Potatoes (I)

INGREDIENTS:
1 pound potatoes
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 minced green onions
2 slices ginger
2 cloves garlic
3 tablespoons oil for stir-frying
1 teaspoon hot chili bean paste
1/4 cup chicken broth, or as needed
1/2 teaspoon ground coriander

PREPARATION: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.Chop the green onion on the diagonal into 1-inch pieces.

Finely chop the ginger and garlic.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.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.