Yield: 4 servings. 1 tsp. Lee Kum Kee Sesame oil (blended) 1 tsp. chicken bouillon powder 1 tsp. salt 2 1⁄2 Tbsp. cornstarch 3 oz. pork, ground 4 1⁄2 cups +2 Tbsp. water 1 tsp. pepper 2 oz. green peas 2 oz. canned whole corn kernel, drained 2 oz. carrots, diced 8 oz. pumpkin flesh, diced Mix sesame oil, 1⁄2 tsp. chicken bouillon powder, 1⁄2 tsp. salt and 1⁄2 Tbsp. cornstarch to make marinade. Mix ground pork with marinade. Bring 41⁄2 cups water to boil. Add peas, corn, carrots and pumpkin ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.