Veggie Stir-Fry with Root Beer Sauce



Veggie Stir-Fry with Root Beer Sauce

Yield: Serving 4

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald


  • 2 tablespoons olive oil
  • ½ medium red onion, sliced thin
  • ½ long red chili pepper, halved, seeds removed and thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 bunch broccoli, rinsed and cut into florets
  • 1 cup snap peas
  • 2 ribs celery, finely chopped
  • ¼ cup naturally brewed soy sauce
  • ¾ cup Purple Cane Road Root Beer
  • ½ cup raw natural honey
  • 2 cloves garlic, finely chopped


  1. Place large skillet or wok over medium-high heat.
  2. Add olive oil and heat through.
  3. Slowly add vegetables, stirring to coat, and sauté until crisp-tender and vegetables are bright in color, about 5 minutes. Remove from heat.
  4. In a separate saucepan, combine soy sauce, root beer, honey and garlic. Place over medium-high
  5. heat and stir constantly until reduced and thick. When the mixture coats a spoon, remove from heat and pour over the vegetables.
  6. Serve over brown rice.

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