Endive Spears Stuffed With Teriyaki Turkey, Edamame & Baby Corn {Giveaway}
This recipe combines the savory flavors of ground turkey with a medley of vegetables and a homemade teriyaki sauce that is both tangy and slightly sweet. The dish is served alongside crisp Belgian endive leaves, providing a fun and interactive way to enjoy this flavorful meal. A perfect balance of textures and tastes, this dish is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 1/3 cup water
- 1/4 cup soya sauce
- 1/4 cup canola oil
- 1 tbsp all-purpose flour
- 2 tsp minced fresh ginger
- 2 minced garlic cloves
- 1 1/4 lb. lean ground turkey
- 1 package edamame
- 3 oz. sliced water chesnuts, finely diced
- 8 oz. baby corn, cut lengthwise, then cut into thirds
- 1/2 red bell pepper, diced
- 4 heads Belgian endive, leaves separated
Instructions
- Sauce:
- In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, ¼ cup canola oil, flour, ginger and garlic.. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
- Turkey:
- Heat a large nonstick skillet over medium-high heat. Add ground turkey and cook, crumbling with a wooden spoon, until turkey is cooked through.
- Cook the edamame according to package instructions. Drain, rinse with cold water and shell the edamame, discarding the pods.
- Stir the edamame, water chesnuts, baby corn and red bell pepper into the cooked ground turkey. Reduce heat to medium and cook until everything heated through.
- Pour about ¾ of the teriyaki sauce over the turkey mixture and stir to combine. Taste and add additional sauce, if desired.
- Serve the turkey mixture with the Belgian endive. Allow everyone to scoop the turkey mixture into the endive spears. Eat with your hands!
Yield
Serves 4
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 574 kcal
- Carbohydrate Content: 45 g
- Protein Content: 50 g
- Fat Content: 24 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 78 mg
- Sodium Content: 899 mg
- Fiber Content: 10 g
- Sugar Content: 20 g
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