Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Ingredients

• 2 tablespoons vegetable oil; peanut oil preferred 
• 2 cups snow peas 
• 1 cup carrots julienned thinly sliced
• 1 cup cucumber julienned thinly sliced
• 1 cup cabbage red thinly sliced
• 2 cups ears corn fresh (I highly recommend )
• 2 cups black beans canned drained
• 1  mangos peeled cut into strips
• 2 cups imitation crab (we used both)
• 8 ounce vermicelli 
• 8 ounce vermicelli 
• 8 servings pepper 
• 8 servings salt and pepper to taste
• 2 cups lite coconut milk light
• 1 cup cilantro leaves fresh chopped
• 2  juice of lime juiced
• 2 inches ginger fresh minced
• 2 cloves garlic minced
• 2 tablespoons agave nectar 
• 3 tablespoons soya sauce 

Equipment

• frying pan
• blender
• wok

Directions

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.
4. Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
5. Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
6. Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
7. Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
8. Makes 8 servings.