ADZUKI BEAN MANGO STIR FRY WITH CILANTRO LIME COCONUT SAUCE

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce image

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

Provided by Tori Farbisz

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 39.9 g, Fat 9.2 g, Fiber 7.9 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 28.3 mg, Sugar 17.8 g