Leftover Thanksgiving Vegetable Stir Fry

In an effort to limit food waste, I sometimes make a random stir fry from all the odds and ends in the refrigerator. After Thanksgiving last year I had red peppers, Vidalia onion, Brussels sprouts, sweet potato and a container of brown rice. 

I cut the firmest veggies (Brussels sprouts) into the smallest pieces so I started all of the vegetables, except the sweet potatoes, at the same time, and simplified the cooking process. As I stir fried them, I added a little olive oil, rice vinegar and tamari soy sauce. 

I took advantage of a great hint about using large sweet potatoes that I noticed in several thanksgiving recipes. I scrubbed and microwaved the sweet potato first – it took 8 minutes for this huge one to get somewhat soft on the sides. Remember to poke holes all around it before microwaving! After it’s somewhat soft but not ready to eat, cut it up into chunks as shown, skin on, and continue to stir fry with the other vegetables. Add it when the firmer veggies like Brussels sprouts are already starting to soften.

We had a huge bag of mixed greens – kale, spinach and others, so I threw in a large handful toward the end. I had some tofu that I baked the day before so I added it to just get rewarmed before serving. If you desire a different source of protein (I should have taken a photo of my husband stealthily removing the tofu from his plate), peanuts or cashews would go well with this. Or use a peanut sauce.

Serve over brown rice and add lime or vinegar to taste. It’s filling and nutritious and allows you to be creative with whatever you happen to have on hand.