Printed July 28, 2026
Stir-Fry Vegetable Tempura with Soy Dipping Sauce
Those vegetables you stir-fried last night get a second act in a light, crispy tempura batter. The Japanese technique gives already-cooked vegetables new textural life.
Ingredients
- 2 cups leftover stir-fried vegetables
- 1 cup ice-cold sparkling water
- 1 cup flour, plus extra for dusting
- 1 egg yolk
- Oil for deep frying
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- Sliced scallions for garnish
Preparation
Tempura is typically about showcasing raw vegetables. But coating already-cooked, already-seasoned stir-fry creates layers of flavor and texture that traditional tempura can't achieve.
Prepare the Dipping Sauce
Whisk together soy sauce, rice vinegar, mirin, grated ginger, and sesame oil. Set aside for flavors to marry.
The Secret to Crispy Tempura
Temperature is everything. Keep your batter ingredients cold. Mix egg yolk with ice-cold sparkling water, then gently fold in flour with chopsticks. Leave it lumpy—overmixing creates gluten and toughness.
- Heat 3 inches of oil to 350°F in a deep pot.
- Dust leftover vegetables lightly with flour.
- Dip vegetables in tempura batter, letting excess drip off.
- Carefully lower into hot oil—they'll sizzle immediately.
- Fry for 2-3 minutes until pale golden and crispy.
- Don't overcrowd the pan or temperature will drop.
- Drain on a wire rack, not paper towels, to maintain crispness.
Serving
Arrange tempura on a plate lined with paper. Serve immediately with the dipping sauce and garnish with scallions. The contrast between the delicate, shattering crust and the savory, tender vegetables inside creates textural excitement in every bite.
This technique works with any stir-fry—Chinese, Thai, Korean. The vegetables get a crispy overcoat while maintaining their original seasoning underneath.
