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Prep 20 mins
Cook 1 hr 15 mins
This seasonal recipe is from a family friend.
Make and share this Nan Gua Yu Mi Tang (Chinese Pumpkin and Corn Stew) recipe from Food.com.
- Cut the pork into 1 inch cubes. Slice the carrots into 1 inch segments. Chop the onion. Trim the ends of the corn and cut each ear into 3 segments.
- Bring the chicken stock, water, and shaoxing rice wine to a boil in a large pot. Add all the remaining ingredients and when it boils again, reduce heat and simmer for 1 hour. Remove the ginger slices with a slotted spoon and serve.