|1 tablespoon||WATKINS Sesame Seeds|
|2 tablespoons||Soy sauce|
|2 tablespoons||Seasoned rice wine vinegar|
|1½ teaspoon||White sugar|
|1 teaspoon||WATKINS Ginger-Garlic|
|Liquid Spice Blend|
|½ teaspoon||WATKINS Chinese Mustard|
|¼ cup||Peanut oil or other|
Combine first 6 ingredients in a small bowl. Mix well with wire whisk.
While stirring, add peanut oil in a steady stream until well blender. Serve on a salad of fresh spinach, sliced red bell peppers, and Chinese-sliced scallions.
*To toast sesame seeds, place on a dry skillet over medium-high heat, shaking frequently, until brown and fragrant.
Formatted for Meal-Master by: Diana Eichman Recipe By :
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