Make Ahead

Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

June 24, 2011
7 Ratings
  • Serves 8
Author Notes

You have a little bit of everything in this stir fry. The coconut milk sauce, with the sharp fragrance of the cilantro, coupled with the saltiness of the shrimp/crab, crossed with the sweet mango was by far the standout characteristic of this dish. It also makes a huge portion, which will end up feeding us for three days (we finish the leftovers tonight!) on the cheap. —kohlercreated

What You'll Need
  • 2 tablespoons peanut oil
  • 2 cups snow pea pods
  • 1 cup thinly sliced or julienned carrot
  • 1 cup thinly sliced or julienned cucumber
  • 1 cup thinly sliced red cabbage
  • 2 cups corn (I highly recommend fresh)
  • 2 cups canned black beans, drained
  • 1 mango, peeled and cut into strips
  • 2 cups imitation crab meat/shrimp (we used both)
  • 2 (8 ounce) packages rice noodles
  • Sriracha Sauce/Red Pepper Flakes if desired
  • Salt and Pepper to taste
  • 2 cups light coconut milk
  • 1 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 tablespoon fresh ginger root, minced
  • 2 teaspoons garlic, minced
  • 2 tablespoons honey or agave nectar
  • 2 tablespoons soy sauce
  • Salt and Pepper to taste
  1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
  2. Prepare rice noodles according to instructions (they often vary).
  3. In a large, deep skillet or wok over medium-high, heat oil until shimmering. Add crab/shrimp oil and sauté until cooked through and lightly browned, about 4 to 5 minutes.
  4. Add veggies and mango and sauté until veggies are lightly tender, about 4 to 5 minutes longer.
  5. Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot. Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.

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1 Review

Cannelloni&Cayenne August 4, 2012
Wow - super creative dish! I just finished making this and it was excellent! I even added a little green curry paste to give it an extra kick. Thanks for sharing!