Watermelon Rind Stir Fry

• 200 grams Watermelon rind (white part)
• 1 tsp Salt
• 100 grams Thinly sliced pork loin
• 30 grams Carrot
• 100 grams Bean sprouts
• 1/2 bunch Chinese chives
• 1/2 a thumb's worth Ginger
• 1/2 tbsp Honey
• 1/2 tbsp Sake
• 1 tbsp Soy sauce
• 1 Coarsely ground black pepper
• 1/2 tbsp Katakuriko
• 1/2 tbsp Sesame oil

1. With left-over rinds, peel 3 mm of the green rind, then weigh to get the appropriate amount.
2. Leaving on a thin layer of the red flesh will give sweetness and will also look appealing.
3. Julien the rind to about 4 to 5 cm long, sprinkle salt, and when tender, blot off excess water with a paper towel.
4. Julien the pork and carrot.
5. Remove the root end and sprout end of the bean sprouts.
6. Cut the Chinese chive into 5 cm lengths.
7. Julienne the ginger.
8. Saute the ginger in sesame oil until the aroma is released.
9. In the order listed, add the pork, carrots, bean sprouts, watermelon rinds, then the Chinese chives.
10. Next, add the A seasonings, remove from heat when the juices appear, then add an equivalent amount of water with dissolved katakuriko to thicken the sauce.
11. Sprinkle with coarsely ground black pepper to taste and serve.

watermelon rind, salt, pork loin, carrot, sprouts, chinese chives, ginger, honey, sake, soy sauce, ground black pepper, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/153999-watermelon-rind-stir-fry (may not work)