Slice it all the way around, then twist halves apart. Strike a sharp knife into the pit and turn the wedged blade to pop it out. Nervous you might whack your fingers? Hold the avocado in a towel.
I trade some avocado for steamed asparagus. When you put it all in a blender, you get the same creamy texture, minus about 185 calories and 17 grams of fat. It's kind of genius.
You'll want them to be ready to go when your wok or skillet is hot. Cut thin, uniform slices and they'll cook up quickly and evenly. Believe it or not, a really sharp knife is safest (it slices more smoothly). Always tuck fingertips under when you hold the food.
Before you sauté the veggies, put canola oil in a spray bottle and spritz the pan instead of pouring the oil from its original container. That way, you use less. Two spritzes equals about 1/4 teaspoon oil, so you'll need about four sprays total in this recipe.
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