Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings

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.
Nutrition Facts
Watermelon Rind Stir Fry
Amount per Serving
Calories
82
% Daily Value*
Fat
 
2.5
g
4
%
Saturated Fat
 
0.3
g
2
%
Sodium
 
543
mg
24
%
Carbohydrates
 
14.1
g
5
%
Fiber
 
1.4
g
6
%
Sugar
 
6.1
g
7
%
Protein
 
1.6
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe Provided by Industry Partner, The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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