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 ==
# Place pickled , carrots and scallions in separate piles on plate, and set aside.
# Halve snow peas on bias, and cut tempeh into ¼-inch-wide strips.
# Set aside.
# Heat oil in a large wok or skillet over medium heat.
# Mix flour and 2 tablespoons cornstarch in small bowl.
# Beat egg and club soda in second bowl.
# Add to flour mixture.
# Stir with chopsticks to just barely mix, leaving streaks of flour.
# Stir in sesame seeds.
# Place pickled juice, water, sesame oil, chili oil and remaining 2 teaspoons cornstarch in a third bowl.
# Mix well, and set aside.
# 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.
# Deep-fry strips until golden, for 2 to 3 minutes, remove from oil and drain on paper towels.
# Discard all but 2 tablespoons oil from wok, and stir-fry carrots over high heat for 1 minute.
# Add remaining vegetables, and stir-fry for 2 minutes.
# Stir pickle juice mixture again, and add to vegetables.
# When sauce becomes clear, in about 30 seconds, add tempeh, and toss.
# Remove from heat, and serve while still hot.
Category:Black sesame seed Recipes
Category:Snow pea Recipes
Category:Carrot Recipes
Category:Hot chile oil Recipes
Category:Sesame oil Recipes
Category:Soda water Recipes
Category:Tempeh Recipes