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1 of

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

By: Tori Farbisz

"Delicious and tropical. Loosely based on the Kashi Black Bean Mango frozen dinner. Serve with forbidden (black) rice and steamed broccoli."

Rate/Review | Read Reviews (9)

833 Saves

What to Drink?
	Types of Wine: Sauvignon Blanc
	Beer

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
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.