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What to do
1. Heat the avocado oil in a non-stick wok. Add the garlic, chilli and tomato and stir fry until soft.
2. Add the prawns and stir-fry until pink. Stir in the spinach and zucchini or vegetables and cook until spinach has wilted.
3. Divide between two serving bowls.
Recipe extracted from The Forensic Nutritionist by Fiona Tuck. RRP $39.95.