Print

Stir Fried Watermelon Rind

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale

For the Stir-Fry:

  • 4 cups of watermelon rind (green removed, whites only), sliced into thick sticks
  • 1/4 cup onion, diced
  • 2 carrots, julienned or shredded
  • 1 cup red pepper, sliced into thick sticks
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups purple cabbage, finely sliced
  • 1/3 cup of cubed tofu
  • 1/3 cup cashews

For the stir fry sauce:

  • 1/2 cup soya sauce or tamari (gluten-free)
  • 1/2 cup vegetable stock (can use water)
  • 1 tbsp arrowroot powder or cornstarch
  • 2 tbsp maple syrup or agave
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 2 cloves garlic, finely chopped
  • 2 inches ginger finely grated
  • juice from 1/2 lime

Instructions

  1. Prepare and slice all your vegetables and peel and cut watermelon rind.
  2. Whisk together ingredients for the stir fry sauce in a mixing bowl.
  3. Heat non-stick skillet or wok over medium/high heat. Add watermelon rind and stir fry for 1 min. Add 1/4 cup of stir fry sauce and cook for 2 mins more.
  4. Add remaining vegetables, tofu and 1/4 cup stir fry sauce to the pan or wok. Stir-fry for 3-4 mins or until vegetables become bright in color and have softened slightly. Sprinkle in cashews. Stir
  5.  Taste and add more sauce if necessary. Serve over rice or noodles.
  6. Refriderate leftover stir fry in a sealed container for up to 4 days. Stir fry sauce will keep in a sealed container for up to 2 weeks. 

Find it online: https://susancooksvegan.com/stir_fry_watermelon_rind/