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 & sliced thinly

1 sprig - spring onion chopped very finely

1" 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 nonstick pan.
   
3. Add sliced ginger, garlic, stir, add sliced onions.
   
4. Stirfry till onions are transparent.
   
5. Add zuchhini, cucumber, stirfry till halfcooked.
   
6. Add all three bellpeppers, stirfry 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.

Making time: 20 minutes

Makes: 4-5 servings

Shelflife: Best fresh