Ingredients
- 2 cups baby carrots
- 2 medium white turnips (8 ounces total), peeled and cut into 3/4-inch-wide wedges
- 2 1/4 pounds boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
- 1 bunch scallions, sliced, white and green parts separated
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1/4 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
- 2-4 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
Description
Food Network
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