Watermelon Rind Stir Fry
Watermelon Rind Stir Fry

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, watermelon rind stir fry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Watermelon Rind Stir Fry is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Watermelon Rind Stir Fry is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook watermelon rind stir fry using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Watermelon Rind Stir Fry:
  1. Get 200 grams Watermelon rind (white part)
  2. Make ready 1 tsp Salt
  3. Take 100 grams Thinly sliced pork loin
  4. Prepare 30 grams Carrot
  5. Take 100 grams Bean sprouts
  6. Get 1/2 bunch Chinese chives
  7. Take 1/2 a thumb's worth Ginger
  8. Get A ingredients
  9. Take 1/2 tbsp ┌ Honey
  10. Make ready 1/2 tbsp │ Sake
  11. Prepare 1 tbsp └ Soy sauce
  12. Get 1 Coarsely ground black pepper
  13. Take 1/2 tbsp Katakuriko
  14. Get 1/2 tbsp Sesame oil
Instructions to make Watermelon Rind Stir Fry:
  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.

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