Ginger Tomato Stir-Fry with Pea Vines recipe

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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

Nutrition Info

276.4 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 14.9 g
fiber: 5.5 g
protein: 14.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 148.5 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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