Type what you have

Ingredients

• ✓ black rice vinegar
• waxy potato
• vegetable oil
• red pepper flakes
• sichuan pepper
• garlic
• soy sauce
• salt
• cilantro

Instructions

1. 1 Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
2. 2 Drain potatoes and pat dry.
3. 3 Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
4. 4 Serve garnished with cilantro leaves.

By Buckwheat Queen

Ingredients

• ✓ black rice vinegar
• cloud ear mushroom
• water
• pork fillet
• bamboo shoot
• white sugar
• sake
• soy sauce
• chile paste
• egg
• sesame oil

Instructions

1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO