Sweet Potato & Bitter Gourd in Crispy Oat

This is surprisingly good. When I look at the recipe, I was wondering how sweet potato and bitter gourd can exist together. On the first bite, it tasted...not too bad. On the second bite, I can taste the bitterness in the bitter gourd being balanced by the sweetness in the sugared oat and sweet potato. Not bad at all. The only complain that I have about this recipe is the amount of oil used to fry the oat. Ironically, this is supposed to be a recipe from a healthy organic cookbook.

But other than that (and a good rub on my kitchen to get rid of the oil residue), it actually tasted delicious...hmmm.....yummy yummy!

Ingredients: (serve 2-3)

• 1 small bitter gourd (sliced)
• 1 medium sweet potato (peeled and sliced)
• 5 tbsp organic rolled out
• 3 tbsp grape seed oil (it's actually 4 tbsp, but I reduced it to 3 tbsp)
• 1 tbsp organic cane sugar
• 1/2 tsp organic fine sea salt
• 2 tbsp balsamic vinegar

Method:

1. Steam bitter gourd and sweet potato individually. Dish up and set aside.
2. Heat oil till medium high. Add in oat and fry till crispy.
3. Add in sugar and stir for a while. Lower the heat to prevent the sugar from burning.
4. Add in balsamic vinegar and stir fry.
5. Add in bitter gourd and sweet potato and stir evenly. Serve.