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:
covered percent of daily need
