Summary

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 each. This recipe from Foodista has 3 fans. A mixture of garlic, sriracha sauce/red pepper flakes if desired, agave nectar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 53%, this dish is solid. Similar recipes include Beef Stir-fry With Black Bean Sauce, Stir-fry Broccoli With Black Bean Sauce, and Asparagus Stir-Fry With Black Bean Sauce.

Instructions

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.

Ingredients

• 1 peanut oil
• 2 snow pea pods
• 3 thinly sliced or julienned carrot
• 4 thinly sliced or julienned cucumber
• 5 thinly sliced red cabbage
• 6 corn (I highly recommend fresh)
• 7 canned black beans, drained
• 8 mango, peeled and cut into strips
• 9 imitation crab meat/shrimp (we used both)
• 10 packages rice noodles
• 11 packages rice noodles
• 12 Sriracha Sauce/Red Pepper Flakes if desired
• 13 Salt and Pepper to taste
• 14 light coconut milk
• 15 chopped fresh cilantro
• 16 lime, juiced
• 17 fresh ginger root, minced
• 18 garlic, minced
• 19 honey or agave nectar
• 20 soy sauce

Directions

• 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.