GINGER TOMATO STIR-FRY WITH PEA VINES

Ginger Tomato Stir-Fry with Pea Vines image

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.

Provided by Christie Robertson

Categories Main Dish Recipes Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 9

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Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 23.3 g, Fat 14.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 2.3 g, Sodium 148.5 mg, Sugar 4.9 g