Description
The ultimate eco-friendly Chinese summer home cooking. After eating the red watermelon flesh, the remaining white rind is carved out and stir-fried with pork and garlic. Surprisingly delicious with a crisp, refreshing texture.
Restaurants serving Chao Xi Gua Pi (Stir-fried Watermelon Rind)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Watermelon rind(white part only)
- Shredded pork
- Garlic
- Salt
- Sesame oil
- (Chili optional)
Instructions
- [Authentic Recipe]
- After eating the red flesh, peel off the rock-hard, dark green outer skin using a knife or peeler.
- Take the remaining 'pale green/white rind' and slice it into strips or thin rectangles.
- Toss the rind slices with a pinch of salt and let sit for
- mins. Squeeze out the excess water (this doubles the crunchiness).
- Heat oil in a wok, stir-fry shredded pork (or dried shrimp), and add minced garlic and ginger for aroma.
- Toss in the squeezed watermelon rind and flash-fry on high heat.
- Season simply with salt, a dash of soy, and sesame oil. Adding chili for heat is also delicious.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma、Sesame oil
Substitutes at Japanese supermarkets
Winter melon / Zucchini
Pairing
White Rice / Congee
Trivia
[Trivia] To Chinese housewives, 'throwing away watermelon rind is a waste' is common sense. Besides stir-frying, julienning it and tossing it with black vinegar and chili oil as a cold salad is also spectacular.
Eating tips & etiquette
[Unique Eating] The texture resembles a 'firm winter melon' or 'cucumber', with almost zero watermelon sweetness. Eaten enthusiastically with rice on hot summer days as a highly refreshing vegetable stir-fry.
Allergen
Pork, Sesame