A super easy high-end flavorful crowd-pleasing side dish! Perfect dish for the holiday season of feasts.
10 ounces fingerling potatoes; thinly sliced
salt and pepper
1/2 cup vegetable stock
2 cloves garlic; minced
2 slices ginger
1 bunch asparagus; tough end snapped and sliced diagonally into 4-inch pieces
2 tablespoons Shaoxing cooking wine
1 teaspoon brown sugar
1/4 cup coriander leaves
Heat a drizzle of olive oil in a large non-stick pan over high heat. When hot, add sliced potatoes and fry until golden brown on one side, about 6 minutes.
Season with salt and pepper; deglaze the pan with half the vegetable stock and toss to coat seasoning. Continue to cook until the stock has completely evaporated. Transfer the potatoes to a plate and set aside.
Add another drizzle of olive oil to the pan; when hot, add garlic and ginger and saute until fragrant, about 1 minute. Add asparagus and saute until tender, about 5 minutes.
Season with salt, pepper, and sugar; toss to coat. Then, add potatoes and toss to mix. Deglaze the pan with Shaoxing cooking wine and the rest of the vegetable stock and cook until the stock has entirely evaporated and the vegetable is tender.
Add coriander, toss to mix, and serve immediately while hot.