Preparation

• In a small bowl, stir the soy sauce, vinegar, sesame oil, ginger, and brown sugar until the sugar is dissolved.
• Add enough vegetable oil to a 14-inch flat-bottom wok (preferably seasoned carbon steel) to measure 1-1/4 inches deep; heat over high heat until the oil registers 365°F on a deep-fry thermometer.
• While the oil heats, whisk the flour, beer, and 1 tsp. salt in a medium bowl until smooth. Working in batches of about 10 pieces, add vegetables to the batter and stir until just coated.
• Using wooden chopsticks or tongs, carefully add the first batch of battered vegetables, one at a time, to the oil. Fry, turning the pieces halfway through cooking, until light golden, 1 to 2 minutes. Using a metal skimmer, strainer, or slotted spoon, transfer the vegetables to a plate lined with paper towels. Repeat in batches of 10 vegetables until all are fried, adjusting the heat as needed to maintain the oil temperature. Serve immediately with the soy-ginger dipping sauce.