Chinese Hot Mustard 1/4 cup dry mustard powder 2 TB peanut oil 2 TB water 1/4 cup sugar 1 TB cornstarch 1/2 tsp salt 1/2 cup water 1/4 cup white vinegar Mix mustard and oil in a small bowl. Gradually add 2TB water, stir constantly to make a smooth paste. Let sit while preparing other ingredients. 20 minutes resting time will make a very hot mustard. Stir together sugar, cornstarch and sale in wok (or saucepan. Gradually add 1/2 cup water and vinegar. Blend thoroughly. Cook at 225°, stirring constantly until mixture thickens. (The temp is for an electric wok. Use low heat or double boiler to keep just below boiling.) Gradually add mustard mixture to the wok/pan, stirring constantly until blended. Refrigerate until serving time. Stir before serving. Serve at room temperature. pdf attached