| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Dip | 4 | Servings | |
INGREDIENTS
| 3 | tb | Chinese chili sauce |
| 2 | tb | Soy sauce |
| 1 | pn | Powdered mustard |
INSTRUCTIONS
1. Combine all ingredients, blending well. 2. Serve in a dip dish. NOTE: This dip is also fine for white-cooked chicken. VARIATION: For the chili sauce, substitute catsup. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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