Braised Turkey and Asian Vegetables
Five-spice powder-dusted turkey thighs become tender and moist from slow cooking atop a medley of Asian vegetables. Wheat-flour udon noodles are a perfect complement to the flavorful broth.
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- Calories: 249
- Calories from fat: 0.0%
- Fat: 7.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 2.3g
- Protein: 32.6g
- Carbohydrate: 11.3g
- Fiber: 2.6g
- Cholesterol: 116mg
- Iron: 3.7mg
- Sodium: 466mg
- Calcium: 143mg
- 2 (3 1/2-ounce) packages shiitake mushrooms
- 1 cup thinly sliced red bell pepper
- 5 baby bok choy, quartered lengthwise
- 1 (15-ounce) can pre-cut baby corn, drained
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons dark sesame oil
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 4 bone-in turkey thighs (about 4 pounds), skinned
- 1 teaspoon five-spice powder
- 1/2 teaspoon freshly ground black pepper
- 2 cups thinly sliced napa (Chinese) cabbage
- 1/2 cup chopped green onions
- 1. Remove stems from mushrooms; slice mushrooms. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.
- 2. Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on each side or until browned. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.
- 3. Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.
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