Watermelon Rind Stir Fry

Name: Watermelon Rind Stir Fry
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Watermelon rind (white part); 1 tsp Salt; 100 grams Thinly sliced pork loin; 30 grams Carrot; 100 grams Bean sprouts; 1/2 bunch Chinese chives; 1/2 a thumb's worth Ginger; 1/2 tbsp ┌ Honey; 1/2 tbsp │ Sake; 1 tbsp └ Soy sauce; 1 Coarsely ground black pepper; 1/2 tbsp Katakuriko; 1/2 tbsp Sesame oil

cookpad.japan @cookpad_jp

My boyfriend didn't even realize he was eating watermelon when I served this dish. I also thought it was a hit. I take part in a watermelon recipe contest every year, and am happy that I was able to learn that you can use the white part of the rind this way. This year, I was about to give up on entering the contest, thinking I wouldn't win anything, but since I won two watermelons, I felt compelled to enter.

It's also great served on rice with a thick sweet sauce. Recipe by ochikeron

cookpad.japan @cookpad_jp

It's also great served on rice with a thick sweet sauce. Recipe by ochikeron

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Ingredients

2 servings

200 gramsWatermelon rind (white part)
1 tspSalt
100 gramsThinly sliced pork loin
30 gramsCarrot
100 gramsBean sprouts
1/2 bunchChinese chives
1/2a thumb's worth Ginger
A ingredients
1/2 tbsp┌ Honey
1/2 tbsp│ Sake
1 tbsp└ Soy sauce
1Coarsely ground black pepper
1/2 tbspKatakuriko
1/2 tbspSesame oil

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Steps

1

With left-over rinds, peel 3 mm of the green rind, then weigh to get the appropriate amount. Leaving on a thin layer of the red flesh will give sweetness and will also look appealing.
2

Julien the rind to about 4 to 5 cm long, sprinkle salt, and when tender, blot off excess water with a paper towel.
3

Julien the pork and carrot. Remove the root end and sprout end of the bean sprouts. Cut the Chinese chive into 5 cm lengths. Julienne the ginger.
4

Sauté the ginger in sesame oil until the aroma is released. In the order listed, add the pork, carrots, bean sprouts, watermelon rinds, then the Chinese chives. Next, add the A seasonings, remove from heat when the juices appear, then add an equivalent amount of water with dissolved katakuriko to thicken the sauce. Sprinkle with coarsely ground black pepper to taste and serve.