Chinese Mustard Recipes

CHINESE HOT MUSTARD

Steps:

• Gradually add the boiling water to the dry english mustard.
• Then add the oil, stir well.
• I got this from "Cook's Thesaurus".

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

CHINESE HOT MUSTARD

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.

CHINESE HOT MUSTARD

Steps:

• Whisk mustard and sugar together until smooth.
• Whisk in water and oil.
• Let stand 8 hours before serving.
• Refrigerate leftovers.

SPICY CHINESE MUSTARD CHICKEN WINGS

Steps:

• Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.
• Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes.
• Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.
• Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside.
• In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.
• Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.
• When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

ASIAN-INSPIRED MUSTARD GREENS

Steps:

• Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
• Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
• Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

CHINESE SAUSAGES WITH MUSTARD

Steps:

• Add water to a depth of 2 inches in a large stockpot. Set a metal or bamboo steamer in pot.
• Arrange sausages in a single layer in steamer. Bring to a boil, then reduce heat to maintain a simmer. Steam sausages, turning once, until fork-tender and heated through, 6 to 8 minutes. Transfer sausages to a cutting board. Cut each sausage at an angle into 2-inch-long pieces. Serve warm with mustard on the side.