Late Season Stir fry.
1Prepare 6 cups of sliced tatsoi and/or bok choi, kohlrabi sticks, carrot coins, diced onion, and pepper slices.
2 Blend together ¼ c soy sauce, ¼ c peanut or cashew butter, 2 T rice vinegar, 2 T brown sugar and 1/3 c water.
3 Heat 2 T oil in a pan. Add the veggies and toss together.
4 After a few minutes add the sauce, blending with the veggies.
5 Serve over hot rice.