WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
- For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.
HOMEMADE HONEY MUSTARD DIPPING SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.
MA'ONO'S CHINESE-STYLE MUSTARD DIPPING SAUCE
This recipe is from Ma'ono Fried Chicken and Whisky restaurant in West Seattle, Washington and is served with their fried chicken.
Provided by Member 610488
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance.
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
MUSTARD-SOY DIPPING SAUCE
This is the dipping sauce for Surefire Siu Mai although it could be used for just about anything. It is not hot like Chinese Hot Mustard but it does end with just a little zing. We love this sauce! Recipe is from Martin Yan's Chinatown Cooking. It can be stored in the refrigerator up to a week but should be brought to room temperature before serving. Recipe does not include the 30 minutes to let the flavors marry in the time estimate.
Provided by cookiedog
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
- Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.
Nutrition Facts : Calories 568.9, Fat 7.8, SaturatedFat 0.4, Sodium 8202.6, Carbohydrate 111.6, Fiber 5.9, Sugar 97.2, Protein 22.3
CHINESE-STYLE MUSTARD SAUCE
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Chinese-Inspired Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place sugar and mustard in the top of a double boiler, and whisk to combine. When well combined, whisk in egg yolks and vinegar. Cook over simmering water, stirring occasionally, until thick enough to form ribbons when drizzled from a spoon, 10 to 15 minutes. Remove from heat, and allow the mixture to cool. When cool, fold in the creme fraiche. Refrigerate in an airtight container until ready to use.
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- Mix the dry ingredients together in a small bowl until evenly combined. Add water and stir well until a liquid paste forms and all dry ingredients are absorbed. Next, add oil and vinegar and stir well until evenly combined.
- Let your Chinese hot mustard rest for 10 minutes covered, and re-stir to ensure the dry ingredients have fully absorbed. At this point, taste your Chinese Hot Mustard and adjust it to your own preferences.
- Add a little more water or oil if you like a thinner in consistency. Add more vinegar if you like it a tad tart. Omit the vinegar altogether if you like it spicier, since vinegar makes your mustard a bit mellower in flavor. Add more white pepper and/or mustard powder if you like it spicier.
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