Stir-fried Flavored Tempeh with Pickled Melons

Ingredients

 * 2 cups Asian-style Pickled Melons, drained (reserve ½ cup juice)
 * 1 cup diagonally sliced carrots
 * 4 scallions, cut into 1-inch pieces
 * 1 cup snow peas, trimmed
 * 1 lb flavored tempeh
 * 2 cups vegetable oil for deep-frying
 * 3 tbsp all-purpose flour
 * 2 tbsp + 2 tsp cornstarch
 * 1 large egg
 * 3 tbsp club soda water
 * 2 tbsp black sesame seeds
 * ½ cup juice from pickled melons
 * ¼ cup water
 * ¼ tsp sesame oil
 * 1 tsp hot chili oil

Directions

 * 1) Place pickled, carrots and scallions in separate piles on plate, and set aside.
 * 2) Halve snow peas on bias, and cut tempeh into ¼-inch-wide strips.
 * 3) Set aside.
 * 4) Heat oil in a large wok or skillet over medium heat.
 * 5) Mix flour and 2 tablespoons cornstarch in small bowl.
 * 6) Beat egg and club soda in second bowl.
 * 7) Add to flour mixture.
 * 8) Stir with chopsticks to just barely mix, leaving streaks of flour.
 * 9) Stir in sesame seeds.
 * 10) Place pickled juice, water, sesame oil, chili oil and remaining 2 teaspoons cornstarch in a third bowl.
 * 11) Mix well, and set aside.
 * 12) Dip tempeh strips in batter when oil reaches 375°F on a candy/fat thermometer, or when a dry bamboo chopstick held into oil causes rapid bubbling.
 * 13) Deep-fry strips until golden, for 2 to 3 minutes, remove from oil and drain on paper towels.
 * 14) Discard all but 2 tablespoons oil from wok, and stir-fry carrots over high heat for 1 minute.
 * 15) Add remaining vegetables, and stir-fry for 2 minutes.
 * 16) Stir pickle juice mixture again, and add to vegetables.
 * 17) When sauce becomes clear, in about 30 seconds, add tempeh, and toss.
 * 18) Remove from heat, and serve while still hot.