It’s simple to make and freeze these rice- and mozzarella-stuffed peppers. I simply cut up the filled peppers and add in some corn before reheating them for lunch.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
Ingredients
- ¼ cup dry mustard
- 3 tablespoons cold water
- ⅛ teaspoon ground white pepper
Instructions
- Whisk mustard, water, and white pepper together in a bowl until smooth.
- Store any remaining mustard in the refrigerator.
Reviews
Super easy and as good as any I’ve had in restaurants.
Not great
I added a pinch of salt and a pinch of sugar to achieve the taste I like….
This was terrible! You need to add so many things to make it palatable ( oil, salt, sugar) so basically needed to use a completely different recipe.
I made this recipe exactly as stated, including using the white pepper. We all thought it was perfect!
Perfect & Simple
I cut the recipe in half because it was only for my husband and omitted the pepper. I added a little bit of extra water to make it more runny for his preference. He enjoyed it–it was just what he was looking for to go with our spring rolls, just like from a Chinese restaurant, he said. But it may have even been too spicy for him! We may cut the mustard next time. Who knew Chinese mustard was so simple?
I replace the water with beer. Have to let it set for about 10 minutes before eating.
Made recipe as is. Perfect! No more hoarding little pkgs if mustard!!
I LOVE hot mustard! Love to use it on egg rolls or, this time, on lumpia my husband fried in a fat fryer at his work. Yum! Great & tasty mustard
I think its extremely bitter BUT could be my old dry mustard?? Was totally surprised with how to make Chinese hot mustard from dry mustard . Usually it was always served with sesame seeds and a ketchup sorta base for dipping so don’t understand those trying to turn it into a “sweet” hot mustard. I did add Dijon mustard to take away from so much bitter flavor but again could have old age of my dry mustard. Thank you for recipe!!
Makes exactly the same hot mustard served in most Chinese restaurants with Char Siu pork.
I made it but skip water if not storing & try Apple juice & honey or sugar or spends. Tastes more authentic. I’ve also heard beer & honey!
This tastes so much better than what comes in the packets with Chinese takeout. It’s closer to the hot mustard that’s served at Chinese restaurants. Some people complained about the bland taste, but that’s what I like about hot mustard. It adds heat without changing the flavor of the food.
Perfect, just like the restaurants.
WOW. Did not realize hot mustard was so easy to make. Served with pork egg rolls. Yum.
I’ve found that Chinese mustard has a weird aftertaste. It I still not pleasant. Any of the bottled mustard has this taste but not the packets. When I made this mustard, it had the same unpleasant aftertaste. When I made it, I used 2 tablespoons water and one tablespoon vinegar as another reviewer stated. It was very bitter, so I added a pinch of sugar, and it solved the problem. I can taste things to the extreme so others may not have this issue. I hope the flavor lasts!
It was certainly easy but I found I needed to add both salt , honey and soy sauce to make it palatable.
tastes less, and not a hint of the chinese flavor i expected. also bitter
I followed the directions exactly. I did not like it. Too watery and tasted nothing like the chinese mustard I’ve had it restaurants/
I was surprised at how good this was! I’d say it’s even better than you get at restaurants, and since you know what went into it, that’s even better! I skipped the pepper but did add about a tsp of vinegar, as a reviewer suggested it would allow it to keep a bit longer. I found that adding a small amount of sugar helped to cut some of the bitterness. A definite keeper!