Name: Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce recipe
Ingredients: 1 cup light coconut milk;½ cup chopped fresh cilantro;1 lime, juiced;1 inch piece fresh ginger root, minced;1 clove garlic, minced;1 tablespoon agave nectar;1 tablespoon peanut oil;1 red onion, cut into 1 inch long strips;1 green bell pepper, cut into 1 inch long strips;½ cup thinly sliced carrot;1 cup canned adzuki beans, drained;2 small mangos - peeled and cut into strips

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Ingredients

1 cup light coconut milk ½ cup chopped fresh cilantro 1 lime, juiced 1 inch piece fresh ginger root, minced 1 clove garlic, minced 1 tablespoon agave nectar 1 tablespoon peanut oil 1 red onion, cut into 1 inch long strips 1 green bell pepper, cut into 1 inch long strips ½ cup thinly sliced carrot 1 cup canned adzuki beans, drained 2 small mangos - peeled and cut into strips

Nutrition Info

255.8 calories carbohydrate: 39.9 g cholesterol: : - fat: 9.2 g fiber: 7.9 g protein: 6.3 g saturatedFat: 3.9 g servingSize: - sodium: 28.3 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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