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Ingredients

• 2 cups Baby Carrots
• 1 bunch Scallion, sliced, white and green parts seperated
• 14 ounces Chicken Broth, can
• 4 teaspoons Brown Sugar
• 2 medium White Turnip, (8 oz total) peeled and cut into 3/4 inch wide wdedges
• 1⁄2 cup Water
• 3 tablespoons Dry Sherry
• 2 tablespoons Fresh Ginger, minced
• 1 tablespoon Rice Vinegar
• 2 teaspoons Chinese Chili Garlic Sauce, or up to 4 tsp
• 4 cloves Minced Garlic
• 1 teaspoon Aniseed, or 1 star anise pod
• 1 stick Cinnamon
• 4 teaspoons Cornstarch, optional, mixed with 2 tbsp water
• 2 tablespoons Toasted Sesame Seeds

Description

The Richly Flavored Red Braises Characteristic Of Chinese Cooking Make Warming Winter Meals That Can Be Adapted To A Slow Cooker. Typically, Seasonings Of Anise, Cinnamon And Ginger Distinguish These Dishes. Pork Shoulder Becomes Meltingly Tender During T

KitchenMonki