Watermelon stir-fry with rice

Watermelon stir-fry with rice

By
From
V is for Vegan
Serves
4

Despite exhortations from the great and the good to be a ‘locavore’, sourcing fruit and veg locally, I must admit to a recent obsession with the tropics. Take watermelons, for instance. They’re almost camp as a fruit, the outsize prehistoric green bowling ball with its juicy pink interior studded with black seeds. No artist can resist painting them. But they are a pain in the bicep to shop for... you need serious muscles to carry them, or have them delivered.

This is an unusual use of watermelon, but I do like the contrast of sweet, crisp red flesh with savoury Chinese flavours. Other uses for any leftover watermelon flesh include freezing and blitzing it to make watermelon cocktails.

Ingredients

Quantity Ingredient
3 tablespoons sesame oil
3 garlic cloves, very finely chopped
2.5 cm piece ginger, peeled and cut into fine strips
1 red onion, halved and sliced
2 teaspoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
100g mangetout
100g baby corn
400g watermelon, skin and rind removed, cut into 1 cm-thick wedges, (see note)
1 tablespoon sweet chilli sauce
coriander leaves, to garnish
rice, to serve

Method

  1. Heat the sesame oil in a wok or a heavy-bottomed saucepan and throw in the garlic, ginger and onion. Fry for 5 minutes or so, then add the soy sauce, hoisin sauce, salt, pepper, mangetout, baby corn, watermelon and sweet chilli sauce. Fry over a high heat, moving the ingredients around rapidly but carefully with a wooden spoon.
  2. Garnish with coriander leaves and serve with rice.

Note:

  • Do not discard the rind of the watermelon – the white part between the red and the green skin – as it can be used to make pickles, southern Dolly-Parton style. Or you could toss the rind in, separately, at the beginning; it is a little like cooked marrow.
Tags:
Vegan
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