• 4servings
  • 15minutes
  • 256calories

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Ingredients Jump to Instructions ↓

  1. Sauce:

  2. 1 cup light coconut milk

  3. 1/2 cup chopped fresh cilantro

  4. 1 lime, juiced

  5. 1 inch piece fresh ginger root, minced

  6. 1 clove garlic, minced

  7. 1 tablespoon agave nectar

  8. Stir Fry:

  9. 1 tablespoon peanut oil

  10. 1 red onion, cut into 1 green bell pepper, cut into 1 inch long strips

  11. 1/2 cup thinly sliced carrot

  12. 1 cup canned adzuki beans, drained

  13. 2 small mangos - peeled and cut into strips

Instructions Jump to Ingredients ↑

  1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.

  2. 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.


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