Dairy free

Black bean mango stir fry with cilantro lime coconut sauce

Name: Black bean mango stir fry with cilantro lime coconut sauce
Total time: 45 min
Yield: 8 servings
Ingredients: 2 Tbsps peanut oil; 196 g snow peas; 128 g carrots; 133 g cucumber; 89 g red cabbage; 290 g fresh corn; 344 g canned black beans; 1 mango; 360 ml imitation crab meat/shrimp; 226.8 g rice noodles; 8 servings red pepper flakes; 8 servings salt and pepper; 400 ml light coconut milk; 16 g cilantro; 2 lime juice; 2 inches fresh ginger root; 2 cloves garlic; 2 Tbsps agave nectar; 3 Tbsps soy 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

196 g

carrots

128 g

cucumber

133 g

red cabbage

89 g

fresh corn

290 g

canned black beans

344 g

mango

imitation crab meat/shrimp

360 ml

rice noodles

226.8 g

red pepper flakes

8 servings

salt and pepper

8 servings

light coconut milk

400 ml

cilantro

16 g

lime juice

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:

462 kcal

Carbs

85 g

Fat

8 g

Protein

10 g

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