Chinese Mustard

RobsanX

RobsanX

Potato peeler
I don't know about you, but the little mustard packets they have at my favorite Chinese joint are terrible. So I decided to make my own. This is a recipe for the really spicy, tan colored mustard that is served in many Chinese restaurants...

3 tsp. Dry mustard
3 tsp. Water
1 dash Rice vinegar (optional)

Mix ingredients together to form a paste, and let set for 10-15 min. to bring out the flavor.
 
I actually keep 3 types of hot Chinese mustards on hand all the time. All 3 are also readily available too.
 

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I found an Oriental Dry Mustard that you just mix with water and make a paste. You have to go easy though, it's hot!
 
I've found them at Kroger's, WalMart, Miejer's as well as places like Albertson's, Publix and others in Florida. Also it is in every Asian Market I've ever been in like Kikoman's soy sauce.
 
We don't have Kroger's, Miejer's, Albertson's, or Publix. I'll have to see if they have it at WalMart. It's too far to go to the Asian market around here.......but if I'm ever in that area I'll take a look-see.
 
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