Nan Gua Yu Mi Tang (Chinese Pumpkin and Corn Stew) |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This seasonal recipe is from a family friend. Ingredients:
1 1/2 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 |
1/2 cup shaoxing wine |
5 slices ginger, smashed with the flat side of a knife |
1 1/2 teaspoons salt |
Directions:
1. 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.
2. 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.
|
|