Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Tempura Green Beans with Sweet and sour




Source of Recipe


Chyrel


List of Ingredients




Tempura Green Beans with Sweet and sour mustard sauce
Ingredients
1/4 cup Coleman's dry mustard
1/2 cup Rice wine vinegar (unseasoned)
1/4 cup Sugar
1 each Egg
1-1/2 Tbl. Yellow miso
to taste Salt and pepper

1 cup All purpose flour
1-1/4 cup Cold water
1 Tbl. Baking powder
1 Tbl. Chopped fresh mint leaves

1/2 Lb. Fresh green beans - trimmed of the stem end
4 cups Peanut oil (or the amount suitable for your pot or deep frier)



Recipe



Method
1. Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the
heat and cook for four
or five minutes until slightly thickened stirring with a wooden spoon. Chill.
2. Remove from the heat and stir in the miso. Season to taste with salt and pepper.
3. In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and
pepper.
4. In a deep frier or deep pot, heat the oil to 350 F.
5. Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown.
6 Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for
dipping.