Vegetable Tempura

Preparation

The following are vegetable suggestions for Tempura; cook according to directions for Seafood Tempura. (Allow 8 to 12 ounces of vegetables per person.)

Asparagus, Green onions: cut diagonally in bite-size pieces

Carrots, Celery, Cucumber, Zucchini: cut diagonally in thin slices

Eggplant: cut in 1/4 inch slices; quarter

Green beans: steam 8 to 10 minutes; slice diagonally in bite-size pieces

Mushrooms: slice, if large

Parsley (fresh), Watercress: tear into small branches

Snow peas: remove tips; cut diagonally in bite-size pieces

Spinach: remove all except inch of stem

Sweet potatoes: pare; cut diagonally in bite-size pieces

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.