Watermelon Rind Stir-Fry

Watermelon Rind Stir-Fry

7
Gennette 0

"The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry."
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Ingredients

30 m servings 116 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
  2. Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I've been putting my watermelon rind in the compost so far this summer, but not anymore! I'm giving this recipe 5 stars for innovation and 4 stars for taste. My watermelon was a perfect textur...

Most helpful critical review

It seemed like an interesting idea, so I made it exactly as written. Wasn't really impressed. Slightly sweet, but didn't really have any flavor, and didn't like the texture. If I make it agai...

I've been putting my watermelon rind in the compost so far this summer, but not anymore! I'm giving this recipe 5 stars for innovation and 4 stars for taste. My watermelon was a perfect textur...

I'd just like to add that it is IMPERATIVE that you REMOVE the dark green shell of the water melon. You JUST want to cook the white cruncy part that sort of tastes like a cucumber. I'm chinese a...

I tried this recipe because it was so unusual. I am very glad I did. It was great but I had to make some changes 'cause of things on hand. I used canola oil instead of peanut oil & soy sauce ...

It seemed like an interesting idea, so I made it exactly as written. Wasn't really impressed. Slightly sweet, but didn't really have any flavor, and didn't like the texture. If I make it agai...

I give it 3 stars just for the creativity. However when it comes right down to it, the watermelon really isn't bringing a lot of flavor to the dish, and it honestly seemed like a vector for Ter...

I used olive oil and beef broth because that is what I had. We found it too salty. Next time I won't add the salt and see how that goes. I think I will definitely add chicken for a main stir fr...

Just as Anna Wang said...Do NOT eat the green rind part...ONLY the fleshy WHITE part of the watermelon rind! :) Great recipe tho!