Bite size pieces of: carrots, broccoli, onions, green or red peppers, etc. or whatever you like
1 c. whole wheat pastry flour
1 c. water
1 tbsp. kuzu or arrowroot (optional)
1/4 tsp. sea salt (or regular)
2 c. oil

DIPPING SAUCE:

1/4 c. soy sauce
1/4 c. water
1/2 tsp. fresh grated ginger
1 tbsp. grated onion

Combine flour, water, kuzu and salt to make a loose batter (kuzu makes the tempura crisp and non-oily). Add 1/2 the veggies and coat well. Heat oil in wok or skillet. Gently add veggies one at a time. Fry until crisp and light brown (3 to 4 minutes). Drain on paper towel. Fry remaining veggies coated with batter. Serve hot with individual servings of dipping sauce.