Pork, Onions and Mushrooms in Crispy Batter

I have arrived at this dish, which everyone seems to love, by a devious route. It is both Chinese and Japanese in idea but the batter made with beer, which is what makes it so light and crispy, is something I had at a friend’s house in Turkey. (Try the batter also with pieces of fish, mussels or prawns and other raw vegetables - it is mouthwatering!) Serve a simple salad with this - I don’t think it needs anything else.