Chinese Pork & Vegetable Hot Pot - Chinese Recipes

Ingredients

• 473 milliliters baby carrots
• 1 kilograms boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 4 teaspoons brown sugar
• 397 grams reduced-sodium chicken broth
• 2 teaspoons Chinese chile-garlic sauce
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 Tbsps water
• 2 Tbsps minced fresh ginger
• 4 cloves garlic, minced
• 59 milliliters reduced-sodium soy sauce
• 1 Tbsp rice vinegar
• 1 bunch scallions, sliced, white and green parts separated
• 2 mediums white turnips, (8 ozs total), peeled and cut into 3/4-inch-wide wedges
• 118 milliliters water