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

• 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

• 2-4 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