Watermelon Rind Stir Fry

Name: Watermelon Rind Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tsp Sesame Oil; 2 cups Watermelon Rind (julienned (white part only, from about 1/2 seedless watermelon)); 1 cup Carrots (julienned); 1/2 cup Chives (cut into 3 inch pieces); 1 tbsp Honey; 1 tbsp Soy Sauce; 1 tbsp Fish Sauce; 1 clove Garlic (minced); 1 inch piece Ginger (minced); 1/2 cup Basil Leaves (fresh, torn); 1/4 cup Mint Leaves; 1/4 cup Cilantro Leaves; Crushed Red Pepper Flakes (optional)

Oct 2, 2017

Watermelon Rind Stir Fry

There is no need to compost your watermelon rind – you can eat it! The next time you buy a whole watermelon, reserve the rind for this ingenious recipe! The rind will soften and quickly absorb the flavour of your sauce. Add shrimp, tofu or chicken for an extra protein boost!

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Main Dishes

Servings servings

Calories 82 kcal

Ingredients

2 tsp Sesame Oil
2 cups Watermelon Rind julienned (white part only, from about 1/2 seedless watermelon)
1 cup Carrots julienned
1/2 cup Chives cut into 3 inch pieces
1 tbsp Honey
1 tbsp Soy Sauce
1 tbsp Fish Sauce
1 clove Garlic minced
1 inch piece Ginger minced
1/2 cup Basil Leaves fresh, torn
1/4 cup Mint Leaves
1/4 cup Cilantro Leaves
Crushed Red Pepper Flakes optional

Instructions

Heat sesame oil in a wok over high heat. Add the watermelon rind and carrots and stir fry, stirring constantly, for 1-2 minutes. Let sit over high heat for 1 additional minute without stirring.
Add the chives and stir to combine.
In a small bowl, whisk together the honey, soy sauce, fish sauce, garlic and ginger.
Pour the sauce over the watermelon rind and cook, stirring, 30 seconds to 1 minute until fragrant.
Transfer to a serving dish. Add the basil, cilantro, and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve as a side dish.