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Chinese Pork & Vegetable Hot Pot

Nutrition per serving    (USDA % daily values)
CAL
311
FAT
24%
CHOL
56%
SOD
39%

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Ingredients for 6 servings

4 cloves garlic, minced

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

2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks

1/4 cup reduced-sodium soy sauce

4 teaspoons brown sugar

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

2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges

2 tablespoons minced fresh ginger

1 cinnamon stick

2 cups baby carrots

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

4 teaspoons cornstarch mixed with 2 tablespoons water

1 tablespoon rice vinegar

1 14-ounce can reduced-sodium chicken broth

2-4 teaspoons Chinese chile-garlic sauce

1 bunch scallions, sliced, white and green parts separated

1/2 cup water

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