Healthy for the Holidays: Winter Vegetable Tempura
Posted Dec 16 2010 12:00am
Sorry for the post holdup. I’ve been very buried in another ongoing project, and I gave myself permission to poke my head above water for a little air.
I’m really not trying to convince you to make Chinese Food for Christmas dinner, since it’s soooo “Christmas Story” . Besides, this is Japanese. With the season being so cold so early, some of you will probably have a white Christmas. I think tempura would be perfect. What’s better than eating hot, fresh, fried vegetables on a cold winter day?
Winter Vegetable Tempura
1 cup rice flour (I used brown, but white will be smoother)
1 cup sparkling water
1 teaspoon salt
2-3 pounds of prepared vegetables. I used green beans, acorn squash, broccoli, cauliflower, onion slices and sweet potatoes.
Make sure all ingredients are cold. Place your sparkling water in the freezer for about 20 mins, and the rice flour in the fridge the night before. Place your mixing bowl inside a bowl of ice water. Mix your flour and salt in the bowl and add your sparkling water. Mix until just combined. You will have a few lumps. Heat a deep sided pan with about 2 inches of oil to 375 F. Coat your veggies with rice flour first, then dip them in the batter. Fry a few pieces at a time for about 2 mins. They don’t need to get brown. Remove and let drain on a plate covered with a paper bag. Check your oil and make sure you remove any browned pieces so they won’t give a strange flavor to the oil.
Serve on top of rice and with dipping sauce on the side.
1/4 cup of vegetable or fish stock
1/4 cup water
1/4 cup Liquid aminos
1/4 teaspoon stevia
Juice from half lemon
Mix all ingredients together. Serve in small bowls for each person to dip in.