Kale, Carrot and Pea Stir Fry with Peanut-y Sauce

Today starts a new season of my life. Life with fresh produce from a local farm, Mountain Bounty Farm. I'm sure I will never go with out it from now on. I love the variety, the fact that I paid up front, the little shed where you pick it up, and it brings the decision making for dinner close to zero. So, here's my first night with 'the veggies.' Serve this with rice of your choice.

1-2 tablespoons safflower oil
1/2 red onion, chopped into 1 inch chunks
6 carrots (these were small...so 2-3 large), sliced diagonally into 1/4 inch or thinner slices
2 cups thinly sliced kale (I lplaced the leaves on top of each other, rolled tightly and sliced diagonally into 1/8-1/4 inch slices)
4 garlic cloves, minced
1 cup snow peas
1/2 cup frozen peas

Sauce:
2 1/2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1-2 tablespoons peanut butter
2 tsp agave nectar or a little more of another sweetener
1/4 tsp sriracha or other hot sauce


Heat the oil over medium high and add the onions. Saute until they begin to soften, 2-3 minutes. Add the carrots and stir fry until the they begin to soften, 2-3 minutes. Add the kale and garlic, stir and cook until blending in, 3-4 minutes. Add the peas and cook for one minute, stir in sauce and serve over rice.

As I was eating this tonight, I was thinking how small chunks of pineapple and chopped toasted cashews would have been totally delish, so add those at the last minute if you have/want them!