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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."

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
1/4 cup rice wine
2 tablespoons sesame seeds

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

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.