Vegetable Tempura

• Tempura batter
• 12 fresh green beans, cut in 2-inch pieces
• 12 fresh mushrooms
• 12 green onions, cut in julienne strips
• 1 medium sweet potato, pared and cut in 1/2-inch cubes
• 1 small cauliflower, broken into buds
• 1 lotus root, pared and sliced 1/4-inch thick OR 1 10-oz can boiled sliced lotus root, drained
• 1 large green pepper, cut in strips
• 1 recipe Dipping Sauce

Prepare Tempura batter: Let 1-1/4 cups beer stand at room temperature till flat (about 45 minutes). In mixing bowl, combine 1-1/3 cups all-purpose flour, 2 Tbsp grated parmesan cheese, 1 Tbsp snipped parsley, 1 tsp salt, and dash garlic powder. Stir in 1 Tbsp cooking oil, 2 beaten egg yolks, and the beer; beat till smooth. Fold in 2 stiff-beaten egg whites. Dip vegetables in batter. Fry in deep hot fat, 375 degrees, a few at a time, till golden, 3-5 minutes. Drain on paper toweling. Serve vegetables with Dipping Sauce.

Dipping Sauce: Heat together 1/2 cup unsweetened pineapple juice, 2 Tbsp brown sugar, 2 Tbsp vinegar, and 1 tsp soy sauce.

Yield: 6 servings