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

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“This seasonal recipe is from a family friend.”
1hr 35mins

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


  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.

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