How to Prepare Quick Watermelon Rind Stir Fry

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Speedy Watermelon Rind Stir Fry. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Watermelon Rind Stir Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Watermelon Rind Stir Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Watermelon Rind Stir Fry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Watermelon Rind Stir Fry using 14 ingredients and 4 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Watermelon Rind Stir Fry:

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

Instructions to make 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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