CSA stir fry with greens / Thai Peanut Sauce

I got this idea from a friend, Cara Jenkins. Chop up greens small. Put in whatever you have also chopped. I used onion, red and green bell pepper, tat soi (the green), and "stir-fried" it on 8 or 9 setting in my 4 qt heavy saute pan (since I don't have a wok). I added 1 lb of thin sliced/chopped pork shoulder after veg was cooked. Then I served it over rice with this peanut sauce:
http://allrecipes.com/Recipe/The-Best-Thai-Peanut-Sauce/Detail.aspx

I modifed the sauce slightly. First I halved all the quantities so it made less. Then I reduced peanut butter by a third, and doubled coconut milk. (Except I didn't have coconut milk, I had a thai sweet potato soup made with coconut milk that I used instead). David really liked it!

Notes:
Make as written except 1 cup peanut butter and 1 can of coconut milk. Then freeze half for a future meal, ~ 1.5 cups (makes 3 cups total).

I serve it with ~1.5 lb sauteed chicken over rice. And if there is no CSA stuff to use up, steamed green beans are great with it.

Here is an idea for more sauces: http://www.fortysomething.ca/2012/05/15_basic_stir_fry_sauce_recipes.php