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
