Black Bean Mango Stir Fry With Cilantro Lime Coconut Sauce

  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. Add crab/shrimp oil and saute until cooked through and lightly browned, about 4 to 5 minutes.
  4. Add veggies and mango and saute until veggies are lightly tender, about 4 to 5 minutes longer.
  5. 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.

peanut oil, snow pea, carrot, cucumber, red cabbage, corn, black beans, mango, crab meat, rice noodles, sriracha saucered pepper, salt, light coconut milk, fresh cilantro, fresh ginger root, garlic, honey, soy sauce, salt

Taken from food52.com/recipes/12829-black-bean-mango-stir-fry-with-cilantro-lime-coconut-sauce (may not work)

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