Quick Veggie Stir Fry
This colourful stir fry is fresh, crunchy, and full of flavour. With vibrant peppers, tender courgette, and a fragrant kick of ginger and chilli, it’s the perfect speedy dinner for busy weeknights. Pair it with rice for a complete meal that’s ready in just 30 minutes.
Sarah Butler
Sarah Butler
Recipe - Sutton - SuperValu
Quick Veggie Stir Fry
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
200g rice of choice
2 tbsp sunflower oil
1 onion, thinly sliced
3 sweet bell peppers, sliced
1 courgette, halved and cut into half-moon slices
150g mushrooms, thinly sliced
1 fresh chilli, cut into thin strips
1-inch piece fresh ginger, cut into thin strips
60ml Signature Taste soy and ginger sauce
Salt, to taste
Pepper, to taste
Handful of fresh coriander, roughly chopped (to garnish)
Directions
Ingredients
- 200g rice of choice
- 2 tbsp sunflower oil
- 1 onion, thinly sliced
- 3 sweet bell peppers, sliced
- 1 courgette, halved and cut into half-moon slices
- 150g mushrooms, thinly sliced
- 1 fresh chilli, cut into thin strips
- 1-inch piece fresh ginger, cut into thin strips
- 60ml Signature Taste soy and ginger sauce
- Salt and pepper, to taste
- Handful of fresh coriander, roughly chopped (to garnish)
Method
- Cook the rice according to packet instructions.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Add the onion, peppers, courgette, and mushrooms. Stir fry for 2–3 minutes until just tender but still crunchy.
- Add the chilli and ginger, then cook for 1 minute more.
- Pour in the soy and ginger sauce and toss well to coat the vegetables. Reduce to medium heat and cook briefly until heated through.
- Season with salt and pepper to taste.
- Serve with the rice and garnish with fresh coriander.
Top Tip
Keep the pan hot and don’t overcrowd it—this helps the vegetables cook quickly and stay crisp instead of steaming and going soggy. You can also stir through cooked chicken or beef at the end for a heartier version of this dish.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Express Basmati Rice (250 g)
€0.65€2.60/kg
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
SuperValu Sweet Bell Peppers (500 g)
€2.39€4.78/kg
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
SuperValu White Sliced Mushrooms (150 g)
€1.19€7.93/kg
SuperValu Red Serenade Chilli (65 g)
€1.00€15.38/kg
SuperValu Organic Ginger (150 g)
€2.25€15.00/kg
SuperValu Signature Tastes Soy & Ginger Sauce (255 g)
€2.49€9.76/kg
Not Available
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Growing Coriander (1 Piece)
€1.69
Recipe
Ingredients
- 200g rice of choice
- 2 tbsp sunflower oil
- 1 onion, thinly sliced
- 3 sweet bell peppers, sliced
- 1 courgette, halved and cut into half-moon slices
- 150g mushrooms, thinly sliced
- 1 fresh chilli, cut into thin strips
- 1-inch piece fresh ginger, cut into thin strips
- 60ml Signature Taste soy and ginger sauce
- Salt and pepper, to taste
- Handful of fresh coriander, roughly chopped (to garnish)
Method
- Cook the rice according to packet instructions.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Add the onion, peppers, courgette, and mushrooms. Stir fry for 2–3 minutes until just tender but still crunchy.
- Add the chilli and ginger, then cook for 1 minute more.
- Pour in the soy and ginger sauce and toss well to coat the vegetables. Reduce to medium heat and cook briefly until heated through.
- Season with salt and pepper to taste.
- Serve with the rice and garnish with fresh coriander.
Top Tip
Keep the pan hot and don’t overcrowd it—this helps the vegetables cook quickly and stay crisp instead of steaming and going soggy. You can also stir through cooked chicken or beef at the end for a heartier version of this dish.