Ingredients Edit

Directions Edit

  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.
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