Beef Lo Meain |
Every so often we like to pick up some Chinese take-out. Fortunately, we like the food made by our local restaurant. Unfortunately, I never know what to do with all the condiment packets they throw into the bag. Today I decided to do some research, and here are some ideas for using up the hot mustard packets. (We usually don’t have a problem eating the duck sauce the night we have it, and I just add the soy sauce packets to our normal dinner recipes as needed.) FYI, there’s about 1 1/2 teaspoons of sauce in each packet.
Here are three ideas from this site.
Peanut Noodles: Combine 1/4 cup peanut butter with a packet each of duck sauce, soy sauce, and hot mustard. Toss with noodles. Supposedly this is super good chilled.
Chicken Salad: Combine shredded cooked chicken with some mayonnaise and a packet each of duck sauce, soy sauce, and hot mustard. Stir in some chopped green onion and stuff the mixture into a baguette.
Simple Marinade: Combine the duck sauce, soy sauce and hot mustard and use for a marinade for a chicken breast.
Here are a couple from this site.
Deviled Eggs: Replace standard yellow mustard with Chinese mustard for some extra heat.
Tuna Salad: Mix the mustard with canned tuna, chopped red onions, and gherkins for a spicy tuna salad. [Note: I just added the mustard to our normal tuna + Miracle Whip + pickle relish mixture. Wayne likes jalapeño slices on his tuna sandwich.]
It looks like marinades are the best use for leftover mustard packets. Here are a couple more from this site.
Sweet and Hot Chicken Skewers with Honey Mustard Dipping Sauce
3 packets Chinese hot mustard
2 packets duck sauce
1 packet soy sauce
1 tsp rice vinegar (or white vinegar if rice vinegar isn’t available)
1 clove minced garlic
1 lb boneless skinless chicken breast cut into 1 inch cubes
1 crown broccoli cut into florets and slightly steamed
1 onion cut into wedges
melted butter for basting
Add condiment packets, vinegar, and garlic to a large plastic bag or sealable container. Add the chicken cubes and toss to coat. Marinate for at least 2 hours. Alternating chicken and vegetables, poke onto skewers and grill for about 15 minutes, turning and basting with butter every 4 minutes.
To make dipping sauce:
Mix together 3 packets of hot mustard, 2 tsp honey, 1/4 cup mayonnaise, and 1 Tbsp either coconut water or regular water (optional).
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I marinated the large chicken piece, grilled it, and served with the dipping sauce as garnish. It was really good. The leftover sauce was delicious as the spread for a ham sandwich. |
Sesame Beef Skewers
3 packets of soy sauce
1 packet of hot mustard
1/2 tsp sesame oil
1/2 tsp lemon juice
1/8 tsp ground ginger
1 tsp rice vinegar (or white vinegar)
1 clove minced garlic
1 lb 1 inch beef cubes (sirloin works great)
6-10 button mushrooms
1 onion cut into wedges
1 green bell pepper cut into 1 inch pieces
melted butter for basting
Add condiment packets, sesame oil, vinegar, lemon juice, and garlic to a large plastic bag or sealable container. Add the beef cubes and toss to coat. Marinate for at least 2 hours. Alternating beef and vegetables, poke onto skewers and grill for about 15 minutes, turning and basting with butter every 4 minutes.
For the sauce:
Mix together 3 packets of soy sauce, 1/8 tsp ground ginger, and toss in a few sesame seeds for fun.
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