|Mustard sauce||2 Tablespoon (Keep Warm)|
|Sesame soy sauce||2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Green beans||1 Pound|
|Cauliflower head||1 Small|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Parsley||1 Bunch (100 gm)|
|Taco sauce||4 1⁄4 Ounce (1/2 Of 8 1/2 Ounce Bottle)|
1. Prepare Warm Mustard Sauce and Sesame-Soy Sauce; set aside, keeping mustard sauce warm.
2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 4 minutes, stirring occasionally; drain. Separate cauliflower into small flowerets; set aside.
3. In 4-quart saucepan over medium heat, heat about 1 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk, mix egg, flour, salt, baking soda, and 1 1/2 cups water until smooth (batter will be thin).
4. Reserve a few parsley sprigs for garnish if you like. Dip remaining parsley, green beans, and cauliflower, a few pieces at a time, into batter and fry in hot oil about 3 to 5 minutes until golden brown. Drain on paper towels. Arrange tempura on warm platter; garnish with reserved parsley sprigs.