1/2 lb watermelon rind (white part only)
1 tsp. salt
4 oz. thinly sliced pork, cut in strips
1 1/2 cups carrot strips
4 oz. bean sprouts
6 scallions, cut into 2″ long strips
small piece (about 1/2 inch) of ginger root, cut into strips
1/2 tbsp. honey
1/2 tbsp. sake
1 tbsp. soy sauce
cracked black pepper
1/2 tbsp. starch
1/2 tbsp. sesame oil
Remove hard green rind and weigh the white part on a scale.
You may leave a bit of red portion.
Cut the watermelon rind into short and thin strips.
Sprinkle salt over the strips, let stand for 5 minutes until soft and watery, then squeeze out excess water.
Trim the bean sprouts at both ends if you prefer.
Heat sesame oil in a frying pan, fry the ginger until fragrant, add pork, carrots, bean sprouts, watermelon rinds, and scallions in order.
Add honey, sake and soy sauce and stir-fry until the seasonings blend, turn off the heat, add starch with the same amount of water, heat again to thicken the sauce, then sprinkle cracked black pepper to finish.