|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