This might come as a shock: you can actually eat the watermelon rind, too! Cook it up in this Watermelon Rind Stir Fry recipe from the National Watermelon Promotion Board, and you’ll be in for a savory, summery treat.
● 2 teaspoons sesame oil
● 2 cups watermelon rind, julienned (white part only, from about half of a seedless watermelon)
● 1 cup julienned carrots
● 1/2 cup chives, cut into 3-inch pieces
● 1 tablespoon honey
● 1 tablespoon soy sauce
● 1 tablespoon fish sauce
● 1 clove garlic, minced
● 1-inch fresh ginger, peeled and minced
● 1/2 cup fresh basil leaves, torn
● 1/4 cup mint leaves
● 1/4 cup cilantro leaves
● Crushed red pepper flakes (optional)
Heat sesame oil in a wok over high heat. Add the watermelon rind, 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.
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