Ginger Tomato Stir-Fry with Pea Vines

I got some pea vines at our local farmers' market, and I couldn't find any recipes for them, so I made one up. I was very pleased with how it came out! The ginger/tomato combination was quite tasty, and I think it would be good with a pea vine substitute as well. Serve over rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 276 Calories

Ingredients

• 2 tablespoons sesame seeds
• 1 tablespoon minced fresh ginger root
• 2 tablespoons peanut oil
• 1 small onion, diced
• 1 (14 ounce) can crushed tomatoes
• 1 (16 ounce) package tofu, diced
• 1 (8 ounce) can thinly sliced water chestnuts
• 1 bunch pea vines, coarsely chopped
• ¼ cup rice wine

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add tofu; cook and stir until lightly browned, about 5 minutes. Stir in water chestnuts; cook until softened, about 2 minutes.

Step 2

Stir pea vines and ginger into the skillet; cook and stir until pea vines are wilted, about 2 minutes. Add crushed tomatoes and rice wine. Cook until warmed through, about 2 minutes. Sprinkle sesame seeds on top.