Ginger Tomato Stir-Fry with Pea Vines
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"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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Ingredients30 m servings 276 cals
Original recipe yields 4 servings
- 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.
Per Serving: 276 calories; 14.9 g fat; 23.3 g carbohydrates; 14.1 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition