This exotic dish was flavored with a little oil infused with garlic, ginger, turmeric, green onions and chives from Ken's organic garden besides freshly grown bitter melon, baby eggplants, and cherry tomatoes. To it, I added both russet and purple potato as well as tofu, then lightly flavored with vegetarian "oyster" sauce and a little red miso. Each vegetable had it's own unique flavor which blended and counter tasted just right!
