Recipes

Recipe: ASIAN COOKING WEEK: CHINESE PORK & VEGETABLE HOT POT

If you don't like the fresh flavors used in Asian cooking, there's clearly something wrong with you. There's still time to right your wrong thinking though. And what better time than at the dawn of the Year of the Dragon? Today's recipe comes from the Eating Well website.

INGREDIENTS

2 cups baby carrots

2 medium white turnips, (8 oz. 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

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 or 1 teaspoon aniseed

1 cinnamon stick

4 teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons toasted sesame seeds for garnish

For directions on how to prepare this recipe, follow this link.

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