Slowly stir the water into the mustard powder. Add the oil, stir and serve.
Soak anchovies in water for about an hour. Strain, add soy sauce and stir.
Mix chili powder and salt in a small glass bowl. Heat oil in a small sauce pan, slowly pour into the powder mixture, stirring constantly, and let stand until cool, about 15 minutes.
Heat oil in a wok, stir in garlic and ginger, add the 1/2 cup of water, vinegar, sugar and ketchup, stirring occasionally. Meanwhile, dissolve the cornstarch in water and stir in salt.
Once wok sauce is heated, add the cornstarch mixture and cook until desired consistency.
By Deeli from Richland, WA
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Well Lila, I guess you're just one saucey girl.
You know Deeli, the hotter the better. I will give this a try.
Does anyone have a recipe for the brown sauce usually served with Chinese Pot Stickers? It's a thin sauce, in which I can taste soy sauce and ginger (I think).
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