Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Delicious and tropical. Loosely based on the Kashi Black Bean Mango frozen dinner. Serve with forbidden (black) rice and steamed broccoli. Ingredients:
sauce |
1 cup light coconut milk |
1/2 cup chopped fresh cilantro |
1 lime, juiced |
1 inch piece fresh ginger root, minced |
1 clove garlic, minced |
1 tablespoon agave nectar |
stir fry |
1 tablespoon peanut oil |
1 red onion, cut into 1 inch long strips |
1 green bell pepper, cut into 1 inch long strips |
1/2 cup thinly sliced carrot |
1 cup canned adzuki beans, drained |
2 small mangos - peeled and cut into strips |
Directions:
1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
2. Heat the peanut oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve.
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