Prepare the vegetables by cutting them into bite-sized pieces.

Cut carrots, red and green peppers, and string beans into bite-sized pieces.

Cut onions into rings and leave mushrooms whole.

Arrange the cut vegetables on a platter.

Heat vegetable oil in a deep fryer or saucepan to 325°F (160°C).

Prepare the batter: In a bowl, combine flour and baking powder.

In a separate bowl, blend egg yolk and ice-cold water.

Add the wet ingredients to the dry ingredients and stir until smooth.

Dip each vegetable piece in the batter.

Carefully drop the battered vegetables into the hot oil, frying in batches to avoid overcrowding.

Cook until the batter is crisp and golden brown.

Remove the fried vegetables and drain on paper towels.

Prepare the dipping sauce: Combine soya sauce and grated fresh ginger.

Serve the fried vegetables immediately with the dipping sauce.