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Stir-Fried Watermelon Rind
Stir-Fried Watermelon Rind

lectura de 1 min

Stir-Fried Watermelon Rind

 

Sweet and sour come together in the best way imaginable with watermelon rind stir fry!

Stir-Fried-Watermelon-Rind_1920x600
Stir-Fried-Watermelon-Rind_375x600

TYPE

LEFTOVERS

LEVEL

EASY

TOTAL TIME

30 MIN.

Ingredients

  • 2 tbsp extra-virgin olive oil, divided
  • 5 cloves garlic, halved
  • 2.5cm piece ginger, peeled and thinly slivered
  • 2 large eggs, beaten
  • Watermelon rinds, dark green skin removed, thinly sliced
  • 1 chopped broccoli stem or florets
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp Sriracha
  • ½ tsp packed brown sugar
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced

Method

  1. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add garlic and ginger and cook until lightly golden and fragrant, 1 to 2 minutes. Transfer to a plate.
  2. Pour eggs into the skillet and let sit until the very edges look like they are about to set, about 20 seconds, then stir using a wooden spoon or silicone spatula until soft curds form. Remove from heat and transfer to the garlic-ginger plate.
  3. Return the skillet to medium heat and heat the remaining 1 tablespoon of olive oil. Add watermelon rind, carrot, and broccoli and cook, stirring occasionally, until softened and watermelon begins to turn translucent, 5 to 6 minutes.
    Add soy sauce, vinegar, Sriracha, sugar, pepper and green onions. Cook, stirring frequently until sauce reduces slightly and turns glazy about 2 minutes. Remove from heat and stir in sesame oil.
  4. Garnish with more green onions before serving.

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