Braised Turkey and Asian Vegetables

Ingredients

• 1 teaspoon five-spice powder 
• 5  baby bok choy quartered
• 15 ounce pre-cut baby corn drained canned
• 8 ounce bamboo skewers drained sliced canned
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 2 teaspoons sesame oil dark
• 2 teaspoons ginger fresh grated peeled
• 3  garlic cloves minced
• 0.5 cup green onions chopped
• 2 tablespoons hoisin sauce 
• 1 tablespoon lower-sodium soy sauce 
• 2 cups napa cabbage chinese thinly sliced ()
• 2 tablespoons oyster sauce 
• 1 cup bell pepper red thinly sliced
• 7 ounce mushroom caps 
• 4 pounds turkey thighs bone-in

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Remove stems from mushrooms; slice mushrooms.
2. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker.
3. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.
4. Heat in a large nonstick skillet over medium-high heat.
5. Add canola oil to pan; swirl to coat.
6. Sprinkle turkey thighs evenly with five-spice powder and black pepper.
7. Add half of turkey to pan. Cook 3 minutes on each side or until browned.
8. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.
9. Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture.
10. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.