Heat the oil in a large pan and cook the pepper strips and spring onions until just cooked but still crisp.

The other offering was similar with Thai basil and red pepper strips taking the place of the broccoli.

Add the red pepper strips, reduce the heat and simmer for 10 minutes.

Add zucchini and pepper strips and cook about 2 minutes.

Someone in the kitchen has an eye for color: the medley of red pepper strips, yellow squash and carrots made a pretty palette.

Arrange the eggplant slices, pepper strips and onion rings in a shallow bowl.

Alas, the pepper strips had been marinated, and their sour taste overwhelmed the dish.

Place an anchovy on each pepper strip, roll up and skewer with a toothpick.

Add pepper strips and squash and cook, stirring, 1 minute over medium heat.

Add one-quarter cup of this mixture to the pepper strips and stir.