• 4 TB white wine (Soleils Jumeaux)
  • 1 TB sugar
  • 1 tsp minced ginger
  • 1/2 - 1 tsp chili garlic sauce (or to taste)
  • Directions

    Mix batter ingredients together. Wash and dry chopped vegetables (broccoli, carrots, peppers, onions, sweet potatoes). Coat each piece of vegetable in batter and deep fry in vegetable oil for about 3 minutes. Remove to a paper towel for cooling. Mix dipping sauce ingredients together. Dip tempura into the sauce for a wonderful appetizer.