Nan Gua Yu Mi Tang Chinese Pumpkin And Corn Stew Recipes

NAN GUA YU MI TANG (CHINESE PUMPKIN AND CORN STEW)

Steps:

• 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.

MOROCCAN PUMPKIN AND HARISSA STEW

Steps:

• heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
• Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
• Add potatoes and bring to boil, simmer for another 10 minutes.
• Add pumpkin and baby corn and simmer for a further 5 minutes.
• Add peas and cherry toms and simmer for 5 minutes.
• Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
• Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
• Remove cinnamon and add the mint and coriander.
• Serve with cous cous or crusty bread.

INDIAN CORN STEW

Steps:

• Place butter in large sauce pan and begin to melt.
• Add onions and peppers and cooking until tender.
• Add ground beef and cook until browned.
• Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
• Cover and simmer 45 minutes.
• Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

HOPI CORN STEW

Steps:

• In a large pot over medium heat, cook ground beef until evenly brown.
• Stir in onions, and saute until soft and translucent.
• Season with chili powder, and cook for about 2 minutes.
• Add potatoes, carrots, hominy, tomatoes, chilies and jalapenos.
• Pour in beef broth.
• Season to taste with salt and pepper.
• Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.

HOPI CORN STEW

Steps:

• Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste.
• Add squash, corn and 2 cups water.
• Simmer about 30 minutes, or until vegetables are almost tender.
• In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking.

SQUASH, BEAN AND CORN STEW

Steps:

• In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute.
• Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.