Crispy Stir-Fried Watermelon Rind: A Stunning Transformation for Discarded Peels!
Watermelon Rind Recipe: Delicious Side Dish Made Without Waste – Stir-Fried Watermelon Rind
Do you find yourself with a lot of watermelon rind waste after enjoying a refreshing summer treat? 🤔 Don’t throw them away! Transform these peels into a variety of delicious dishes and serve them as a delightful side dish. We’ll blanch the rind to achieve a satisfying crispiness, then stir-fry it with sweet vegetables. The savory-sweetness of oyster sauce combined with the rich aroma of butter will turn it into a rice-stealing delicacy! 🧑🍳 Give your leftover watermelon rinds a new life as a special side dish!
Main Ingredients
- 100g Watermelon Rind (primarily the white part)
- 10g Carrot (about 1/5 of a small carrot)
- 10g Onion (about 1/8 of a small onion)
Cooking Instructions
Step 1
First, thinly peel off the thick green outer layer of the watermelon rind with a knife. Prepare only the white part. Cut it into long, thin strips about 0.5cm thick. Julienne the carrot and onion into similar lengths and thicknesses. Set the julienned vegetables aside.
Step 2
Melt 1 tablespoon of butter in a heated frying pan. You’ll smell the nutty aroma as the butter melts. Add the prepared carrots first and stir-fry over medium heat for about 1 minute to bring out their natural sweetness.
Step 3
Once the carrots are slightly tender, add the onions and stir-fry together. When the onions begin to turn translucent, it’s time to add the julienned watermelon rind and stir-fry vigorously. Cooking over high heat quickly is key to preserving the rind’s crisp texture.
Step 4
Add the watermelon rind to the pan and stir-fry over high heat for about 2-3 minutes. Water may be released from the rind during cooking; it’s best to continue stir-frying until most of the liquid has evaporated and the mixture is slightly reduced. Finally, add 1/2 tablespoon of oyster sauce and quickly stir everything to coat and give it a glossy finish. This is delicious served over a bowl of rice!
