|Vegetables||1 Cup (16 tbs) (For Frying)|
|Whole wheat flour||1 Cup (16 tbs), sifted|
|Rice flour||2 Tablespoon|
|Egg||1 , beaten thoroughly|
|Ice water||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
|Sesame oil||2 Cup (32 tbs)|
Select well-chilled vegetables, such as carrot, onion, cauliflower, parsnips, broccoli, and green pepper.
Thoroughly scrub vegetables and cut into long sticks, flowerets, or rings.
Mix flours and salt together in a medium-sized bowl.
Pour in egg and water gradually, beating continuously.
When mixture is smooth, refrigerate.
Dust vegetables with whole wheat flour, if slippery, then dip into batter.
To fry, pour 3 inches of vegetable oil into deep fryer.
Add sesame oil to taste.
Heat to 350°.
Place a few batter-dipped vegetables into the hot oil.
Deep-fry for 5 to 10 minutes or until batter is golden.
Drain on paper towels and serve immediately with soy sauce and brown rice.