Ginger Pork and Melon
This stir-fry is a tasty way to use fresh melon. Pickled watermelon rinds can be found at speciality grocery stores and some large supermarkets in the condiment aisle.
1 pound boneless leg of pork, cubed
1 tablespoon vegetable oil
1/2 onion, thinly sliced
1 garlic clove, minced
1 tablespoon grated fresh ginger
2 tablespoon wine vinegar
1 tablespoon cornstarch
3 cups cubed melon (cantaloupe or honeydew)
1/2 cup pickled watermelon rind, diced
- Heat oil in large skillet over medium-high hear. Brown pork cubes, stirring until lightly browned, about 4 to 5 minutes.
- Stir in onion, garlic, and ginger; cook and stir for 2 to 3 minutes.
- In a small bowl, mix together soy sauce, sherry, vinegar and cornstarch. Add soy sauce mixture to skillet. Cook and stir until sauce thickens.
- Stir in melon and watermelon rind and cook until melon is warmed through.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 290 calories Protein 26 grams Fat 12 grams Sodium 610 milligrams Cholesterol 80 milligrams Saturated Fat 3 grams Carbohydrates 18 grams.
Recipe provided courtesy of National Pork Board.