Nan Gua Yu Mi Tang (Chinese Pumpkin and Corn Stew)

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READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs pork loin
  • 5
    cups peeled pumpkin or 5 cups kabocha squash, 1-inch cubed
  • 2
    large carrots
  • 1
    medium onion
  • 2
    ears corn
  • 1
    quart chicken stock
  • 1
    quart water
  • 12
    cup shaoxing wine
  • 5
    slices ginger, smashed with the flat side of a knife
  • 1 12
    teaspoons salt
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DIRECTIONS

  • 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.
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