| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Beans & pea, Chinese, Dips & spre | 6 | servings |
INGREDIENTS
| 1/2 | lb | Bean curd |
| 1/4 | c | Plum sauce |
| 2 | ts | Prepared chinese mustard |
| 1 | ts | Salt |
INSTRUCTIONS
Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Joanne Hush, Classic Chinese Cooking, pg 29 By Barb at PK <[email protected]> on Jun 15, 1998, converted by MM_Buster v2.0l.
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