dinner · lunch · Thai-inspired
Coconut Lime Black Bean & Asparagus Stir-Fry with Brown Rice
A creamy stir-fry with black bean, asparagus, and a coconut lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 2 bunches asparagus, cut into 2-inch pieces
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp ginger, grated
- 3 cups brown rice
- ½ cups scallion
- 1 tbsp sesame seed
Equipment
Wok
How to make it
- 1
Heat the olive oil in a wok; cook the black bean and asparagus with salt over high heat.
- 2
Add the coconut milk, lime juice, ginger, scallion, and sesame seed. Cook until the black bean is hot and the vegetables are tender.
- 3
Serve the stir-fry over the brown rice.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, soy-free, tree-nut-free, vegetarian.
Contains sesame. Packaged ingredients can vary, so check labels and cross-contact information.
