Hot Pot-Style Pork & Vegetables

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2 cups baby carrots

2 medium white turnips, (8 ounces total), peeled and cut into ¾-inch-wide wedges

2 ¼ pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 ½-inch chunks

1 bunch scallions, sliced, white and green parts separated

1 14-ounce can reduced-sodium chicken broth

½ cup water

¼ cup reduced-sodium soy sauce

3 tablespoons medium or dry sherry, (see Ingredient Note)

4 teaspoons brown sugar

2 tablespoons minced fresh ginger

1 tablespoon rice vinegar

2 to 4 teaspoons Chinese chile-garlic sauce

4 cloves garlic, minced

1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed

1 cinnamon stick

4 teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions at eatingwell.com

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