- Yield: 4 servings
- Prep Time: 15 minutes
With stir-fry being a staple in the house, it was only a matter of time before the guacamole hit the wok. It's a treat for dinner or as a hot appetizer. You could chop up the tomatoes more thoroughly, but my guests targeted a half grape tomato as part of their individual dip, coming up with a bite-sized treat that looked like someone had arranged it on the chip.
- 1/4 cup olive oil
- 1 SlimCado®, just ripe
- 1 habanero pepper, chopped fine
- 1/4 cup red onion, chopped fine
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 lime
- salt and pepper to taste
- 1 cup grape tomatoes halved or 1 medium tomato chopped fine
- 1/4 cup rice vinegar
Heat up the wok on medium-high heat. Add olive oil.
Cut the SlimCado in half and remove the seed and peel. In a medium bowl, mash the avocado. Add pepper, onion, cumin, coriander, juice of one lime, salt and pepper. If using finely chopped tomato, add to the SlimCado mixture and skip step 3.
Add grape tomatoes to hot wok and stir-fry for 1 minute.
Add rice vinegar. Then add SlimCado mixture and stir-fry until hot, 4 to 5 minutes.