If you like watermelon and think you don't want to waste the rind, you may want to try it out. Try this just for fun. It's a delicious Chinese-style stir-fried recipe that goes great with white rice ;)
Chinese-Style Stir-Fried Watermelon Rind
Number of servings: 2
200g (7oz.) watermelon rind (not the green part)
1 tsp. salt
100g (3.5oz.) thinly sliced pork
50g (1.8oz.) carrot
100g (3.5oz.) bean sprouts
6 Chinese chives
an inch (small piece) of Shoga (ginger root)
* 1/2 tbsp. honey
* 1/2 tbsp. Sake
* 1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. corn or potato starch
1/2 tbsp. sesame oil
1. Remove hard green rind and weigh on a scale (200g). You may leave a bit of red portion.
2. Cut the watermelon rind (1.) into short and thin strips. Sprinkle with 1 tsp. of salt, leave for 5 minutes until tender, then squeeze out excess water.
3. Cut pork and carrot into thin strips. Remove the roots and heads of bean sprouts (you can leave the heads if you like). Cut Chinese chives into 2 inches long. Cut Shoga into thin strips.
4. Heat sesame oil in a frying pan and cook Shoga until fragrant. Then add pork, carrot, bean sprouts, watermelon rinds, and Chinese chive in order. Add A and stir-fry until the seasonings blend. Turn off the heat, add starch mixed with the same amount of water, heat again to thicken the sauce, then sprinkle with cracked black pepper to finish.
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Tuesday, July 26, 2011
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