|Assorted fresh vegetables||1 Pound (such as asparagus spears, green onion, cauliflower, sweet potatoes, mushrooms, green beans, and zucchini squash)|
|Cooking oil||2 Cup (32 tbs) (for deep-fat frying)|
|All purpose flour||1 Cup (16 tbs)|
|Slightly beaten egg||1|
|Cooking oil||2 Tablespoon|
|Grated gingerroot||1 Tablespoon|
|Grated turnip||1 Tablespoon|
|Grated radish||1 Tablespoon|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon, mixed with prepared mustard|
Wash and dry vegetables well.
Slice or cut into strips or pieces, if desired.
Using a skillet at least 3 inches deep, pour in cooking oil to depth of 1 1/2 inches.
Heat to 365° For batter, combine flour, egg, the 2 tablespoons oil, sugar, 1 cup ice water, and 1/2 teaspoon salt.
Beat just till moistened (a few lumps should remain).
Stir in 1 or 2 ice cubes.
Use at once.
Dip vegetables into batter.
Fry in hot oil, several at a time, till light brown; drain on paper toweling.
Serve with Condiments
Serving size: Complete recipe
Calories 5244 Calories from Fat 4377
% Daily Value*
Total Fat 495 g762.1%
Saturated Fat 70.8 g354.1%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 4141 mg172.5%
Total Carbohydrates 173 g57.7%
Dietary Fiber 18.8 g75%
Sugars 26.4 g
Protein 38 g76.2%
Vitamin A 133% Vitamin C 38.6%
Calcium 23.8% Iron 53.6%
*Based on a 2000 Calorie diet