Braised Turkey And Asian Vegetables Recipe

Name: Braised Turkey And Asian Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
4
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5
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423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Braised Turkey And Asian Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Turkey And Asian Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions