Black bean mango stir fry with cilantro lime coconut sauce
Dairy free Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce that covers 16% of your daily vitamins and minerals. Perfect for a vegan diet, great for a summer gathering, and similar to Beef Stir-fry With Black Bean Sauce and other stir-fry recipes.
Ingredients
peanut oil
2 Tbsps
snow peas
2 cups
carrots
1 cup
cucumber
1 cup
red cabbage
1 cup
fresh corn
2 cups
canned black beans
2 cups
mango
1
imitation crab meat/shrimp
2 cups
rice noodles
8 ounce
red pepper flakes
8 servings
salt and pepper
8 servings
light coconut milk
2 cups
cilantro
1 cup
lime juice
2
fresh ginger root
2 inches
garlic
2 cloves
agave nectar
2 Tbsps
soy sauce
3 Tbsps
Method
- 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.
- Prepare rice noodles according to instructions (they often vary).
- In a large, deep skillet or wok over medium-high, heat oil until shimmering.
- Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
- Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
- Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
- Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
- Makes 8 servings.
Nutrition:
Carbs
85 g
Fat
8 g
Protein
10 g
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