½cuporange peels, rinsed, extra pith removed, julienned
1 cupwatermelon rind, green skin peeled and the rest thinly sliced (you can also use the core of a pineapple finely chopped instead)
1tbsporange marmalade
1540 gms canblack beansrinsed
2tbsprice wine vinegar
⅓cupwater or orange juice or sweet apple cider
200gmsground meatplant-based, ground works in this recipe too
Spices
1tspcoriander powder
½tspcumin powder
⅓tsp black pepper
1tspchopped green chiles
Salt to taste
1cupchopped greens of choice; snow pea leaves, broccoli leaves, veggie tops, etc.
herbs of choice - for coriander leaves, chop stems and leaves separately
Instructions
Add oil to large pan or wok and turn heat to medium.
Add ginger and heat through.
Add orange peels and toss for a few minutes.
Next add the meat, watermelon rind, orange marmalade, all spices. Leave the greens for the end.
Toss everything together with the vinegar and continue to cook on medium, tossing ever so often. The watermelon rind will release some liquid but if that doesn’t feel like enough, add a few tbsp of water or OJ.
Let this all cook together in an open wok for 15-20 minutes.
Towards the end add in the greens and cook for another minute. Herbs as garnish go on top at the end.