I fully expected this mustard to taste and texture like the hot mustard I get at a Chinese restaurant. Not so. It has vinegar in it, which tones down the heat a little, and is considerably thicker. I like it as a variant of the traditional Chinese mustard, and have used it as a condiment with basic veggie rice dishes and veggie potstickers.
Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist
Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™. View more posts