PREPARATION

  1. Scrub the potatoes clean under running water and put them in a steamer insert.
  2. Place asparagus evenly in another steamer insert.
  3. Bring water to the boil in a large saucepan, making sure there is at least 2 cm between the water and the steamer insert.
  4. Place both the steamer inserts with potatoes and asparagus on the pan above the boiling water and cover with the lid.
  5. Steam asparagus for 5-10 minutes until they are cooked but still firm and remove the tray.
  6. Leave the potatoes to steam for another 10-15 minutes.
  7. Immediately rinse the asparagus under cold running water, and drain well.
  8. Place the steamer insert with the potatoes on a plate to cool.
  9. Cut the potatoes in slices. Heat the oil in a wok and gently sauté the shallots until translucent.
  10. Add the mirin, Ketjap Manis and oyster sauce, and cook this mixture for about 2 minutes on medium to high heat.
  11. Stir asparagus, potatoes and chives into the sauce and heat everything for approximately 1 more minute.
  12. Place the stir-fried asparagus with potatoes and sauce into large bowls or deep plates and sprinkle with toasted sesame seeds.
  13. Garnish with some of the Japanese ginger and serve the rest of the ginger as a condiment.