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
Ingredients
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2 tablespoons
peanut oil
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2 cups
snow pea pods
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1 cup
thinly sliced or julienned carrot
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1 cup
thinly sliced or julienned cucumber
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1 cup
thinly sliced red cabbage
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2 cups
corn (I highly recommend fresh)
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2 cups
canned black beans, drained
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1
mango, peeled and cut into strips
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2 cups
imitation crab meat/shrimp (we used both)
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2
(8 ounce) packages rice noodles
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Sriracha Sauce/Red Pepper Flakes if desired
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Salt and Pepper to taste
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2 cups
light coconut milk
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1 cup
chopped fresh cilantro
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2
limes, juiced
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1 tablespoon
fresh ginger root, minced
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2 teaspoons
garlic, minced
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2 tablespoons
honey or agave nectar
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2 tablespoons
soy sauce
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Salt and Pepper to taste
Directions
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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.
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Prepare rice noodles according to instructions (they often vary).
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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.
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Add veggies and mango and sauté until veggies are lightly tender, about 4 to 5 minutes longer.
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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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