Ingredients:

• 1 – large avocado, peeled, deseeded, thinly sliced
• 1 – capsicum, sliced into thin strips
• 1 – red bell pepper sliced into thin strips
• 1 – yellow bell pepper sliced into thin strips
• 1 – onion, sliced into thin strips
• 1 – zucchini, peeled, sliced thinly
• 1 – tender small cucumber, peeled and sliced thinly
• 1 sprig – Spring onion chopped very finely
• 1 inch piece – ginger, peeled, finely chopped
• 2 flakes – garlic, peeled, finely chopped
• 1 tsp – Mint leaves finely chopped
• 1 tbsp – white Vinegar
• 1 tsp – soya sauce
• 1 tsp – Green chilli sauce
• 1 tsp – Lemon juice
• 2 tbsp – oil
• salt to taste

Method:

1. Drizzle lemon juice over avocado slices, toss, keep aside.
2. Heat oil in a non-stick pan.
3. Add sliced ginger, garlic, stir, add sliced onions.
4. Stir-fry till onions are transparent.
5. Add zucchini, cucumber, stir-fry till half-cooked.
6. Add all three bell peppers, stir-fry till zucchini is done.
7. Add spring onions, avocado, sauces, salt, stir and cook for 3-4 minutes.
8. Add mint, vinegar, mix, and take off fire.
9. Serve immediately as an accompaniment or with bread and butter.

Recipe courtesy of Saroj Kering