2 carrots
1 green pepper
1 potato
1 zucchini
1 c. broccoli florets
12 mushrooms
1 c. ice cold water
1 egg
1/4 tsp. each salt and baking soda
1 1/3 c. flour
1 c. vegetable oil
1/4 c. soy sauce

Cut up vegetables into pieces. Can be stored up to 3 hours in refrigerator.

Prepare dipping sauce. In small pan, combine vegetable stock and soy sauce. Bring to a boil, then cool to room temperature.

Tempura batter: Lightly beat egg, water, soda and salt. Add 1 cup flour. Mix until just blended. Sprinkle 1/3 cup flour on top of batter. With a fork, stir only 1 or 2 times. Put bowl of batter on large bowl of ice. Dip vegetables in batter and then deep dry until crisp. Serve immediately with dipping sauce.