Mareco Veggie Stir-Fry with Soy-Lime

Ingredients

• 2 cups Cooked rice (or cooked noodles)
• 1 cup Broccoli florets
• 1 medium Bell pepper, sliced
• 1 medium Carrots, thinly sliced
• 1 cup Snap peas (or green beans), trimmed
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 3 tbsp Soy sauce (low-sodium if available)
• 2 tbsp Lime juice
• 1 tsp Brown sugar (or honey)
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola/vegetable)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 1 tsp Lime zest(optional)
• 0.25 tsp Red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice the bell pepper and carrots, trim snap peas, and mince the garlic and grate the ginger. If using cornstarch, mix it with the water to make a slurry.

2. 2

   Cook (about 15 minutes): Heat a large skillet or wok over high heat. Add neutral oil, then stir-fry garlic and ginger for 30–45 seconds until fragrant.

3. 3

   Add the carrots and broccoli first; stir-fry 3–4 minutes. Add snap peas and bell pepper; stir-fry another 3–5 minutes until crisp-tender.

4. 4

   Make the soy-lime sauce: In a small bowl, whisk soy sauce, lime juice, brown sugar, sesame oil, and lime zest (if using). Pour into the pan and toss to coat.

5. 5

   If you want a thicker sauce, stir in the cornstarch slurry and cook 30–60 seconds until glossy. Serve the stir-fry over rice or noodles.