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| Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce |
"Delicious and tropical. Loosely based at the Kashi Black Bean Mango frozen dinner. Serve with forbidden (black) rice and steamed broccoli."
Ingredients :
- Sauce:
- 1 cup light coconut milk
- half 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 purple onion, reduce into 1 inch lengthy strips
- 1 inexperienced bell pepper, cut into 1 inch lengthy strips
- half cup thinly sliced carrot
- 1 cup canned adzuki beans, tired
- 2 small mangos - peeled and cut into strips
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 40M |
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- To make the sauce, combo the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender till clean; set apart.
- Heat the peanut oil in a wok or huge skillet over medium-high warmth. Cook the onion, bell pepper, and carrot within the warm oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook dinner and stir until the mango is hot. Pour the sauce overtop to serve.
Notes :
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