Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce
Need a dairy free hor d'oeuvre? Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce could be a great recipe to try. For $2.83 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 359 calories, 10g of protein, and 8g of fat
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 tablespoons peanut oil
- 2 cups snow pea pods
- 1 cup carrot
- 1 cup cucumber
- 1 cup cabbage
- 2 cups corn
- 2 cups black beans
- 1 mango
- 2 cups imitation crab meat/shrimp
- 8 ounce rice noodles
- 8 servings sriracha sauce/red pepper flakes if desired
- 8 servings salt and pepper
- 2 cups coconut milk
- 1 cup cilantro
- 2 juice of lime
- 2 inches ginger root
- 2 cloves garlic
- 2 tablespoons agave nectar
- 3 tablespoons soy sauce
Instructions
- 1
To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
- 2
Prepare rice noodles according to instructions (they often vary).
- 3
In a large, deep skillet or wok over medium-high, heat oil until shimmering.
- 4
Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
- 5
Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
- 6
Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
- 7
Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
- 8
Makes 8 servings.