Chinese Pork & Vegetable Hot Pot

Ingredients

• 2 cups baby carrots
• 2¼ pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 4 teaspoons brown sugar
• 2 - 4 teaspoons Chinese chile-garlic sauce
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 4 cloves garlic, minced
• 3 tablespoons medium or dry sherry
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 tablespoons minced fresh ginger
• 1 14-ounce can reduced-sodium chicken broth
• ¼ cup reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 bunch scallions, sliced, white and green parts separated
• 1 star anise pod, or 1 teaspoon aniseed
• 2 tablespoons toasted sesame seeds, for garnish
• ½ cup water