You can season this recipe in a number of different ways but the trick is to cook the onions well, then add the kale and throw the squash and peas in right at the end. The kale and onions are soft and soak up the flavors while the other vegetables stay crisp.
Optional: Grill or saute 12 oz. firm tofu, marinated with soy sauce and sesame oil and cut into large cubes.
Thinly slice 1 medium or 2 small fresh onions. Stir fry in 1 T. vegetable oil until they are quite soft, then add 2 T. Chinese black bean with garlic paste. Stir fry another 3 minutes.
Add 1 bunch of washed Red Russian kale, stems removed and chopped roughly. Continue to stir fry until the kale is soft and fully cooked. Add 1 T. rice vinegar.
Add 3 summer squash, sliced very thinly and cut into 2 inch pieces, and 2 C. sugar snap peas, trimmed and cut in half. Stir fry for just another minute or two, just enough to get all the vegetables well tossed.
Add the tofu (if using) and turn of the heat. Taste for seasoning and add soy sauce and more rice vinegar or lime juice to taste.