Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce could be just the dairy free recipe you've been looking for. This hor d'oeuvre has 359 calories, 10g of protein, and 8g of fat per serving. This recipe serves 8 and costs $2.83 per serving. Head to the store and pick up rice noodles, cucumber, imitation crab meat/shrimp, and a few other things to make it today. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 62%, this dish is solid. Similar recipes are Stir-fry Broccoli With Black Bean Sauce, Beef Stir-fry With Black Bean Sauce, and Asparagus Stir-Fry With Black Bean Sauce.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons peanut oil

2 cups snow pea pods

1 cup thinly sliced or julienned carrot

1 cup thinly sliced or julienned cucumber

1 cup thinly sliced red cabbage

2 cups corn (I highly recommend fresh)

2 cups canned black beans, drained

1 mango, peeled and cut into strips

2 cups imitation crab meat/shrimp (we used both)

2 packages (8 ounce) rice noodles

Sriracha Sauce/Red Pepper Flakes if desired

Salt and Pepper to taste

2 cups light coconut milk

1 cup chopped fresh cilantro

2 lime, juiced

2 inches piece fresh ginger root, minced

2 cloves garlic, minced

2 tablespoons honey or agave nectar

3 tablespoons soy sauce

Equipment:

blender

frying pan

wok

Cooking instruction summary:

Directions: 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.

 

Step by step:


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.


Nutrition Information:

Quickview
359 Calories
9g Protein
8g Total Fat
62g Carbs
15% Health Score
Limit These
Calories
359k
18%

Fat
8g
13%

  Saturated Fat
4g
26%

Carbohydrates
62g
21%

  Sugar
13g
15%

Cholesterol
4mg
2%

Sodium
1137mg
49%

Get Enough Of These
Protein
9g
19%

Vitamin A
4156IU
83%

Vitamin C
39mg
48%

Fiber
7g
30%

Manganese
0.53mg
27%

Vitamin K
24µg
23%

Folate
76µg
19%

Phosphorus
169mg
17%

Potassium
515mg
15%

Vitamin B1
0.21mg
14%

Iron
2mg
14%

Vitamin B6
0.27mg
14%

Magnesium
53mg
13%

Vitamin E
1mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
10%

Vitamin B2
0.17mg
10%

Selenium
6µg
9%

Vitamin B5
0.76mg
8%

Zinc
0.94mg
6%

Calcium
59mg
6%

covered percent of daily need
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