Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn {Giveaway}
If you want to add more Japanese recipes to your repertoire, Endive Spears Stuffed with Teriyaki Turkey, Edamame & Baby Corn {Giveaway} might be a recipe you should try. This dairy free recipe serves 4 and costs $3.46 per serving. One portion of this dish contains approximately 38g of protein, 18g of fat, and a total of 426 calories. Plenty of people made this recipe, and 188 would say it hit the spot. It works best as a main course, and is done in about 45 minutes. If you have lean ground turkey, rice vinegar, edamame, and a few other ingredients on hand, you can make it. It is brought to you by Cookin Canuck. With a spoonacular score of 84%, this dish is super. Try Stuffed Endive Spears, Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears, and Endive Spears with Smoked Trout for similar recipes.
Servings: 4
Ingredients:
8 oz. baby corn, cut lengthwise, then cut into thirds
4 heads Belgian endive, leaves separated
1/4 cup brown sugar
1/4 cup canola oil
1 package edamame
1 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced garlic cloves
1 1/4 lb. lean ground turkey
1/2 red bell pepper, diced
1/3 cup rice vinegar
1/4 cup soya sauce
1/3 cup water
3 oz. sliced water chesnuts, finely diced
Equipment:
sauce pan
whisk
frying pan
wooden spoon
Cooking instruction summary:
In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 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.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 3/4 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!
Step by step:
1. In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, flour, ginger and garlic..
2. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
3. Heat a large nonstick skillet over medium-high heat.
4. Add ground turkey and cook, crumbling with a wooden spoon, until turkey is cooked through.Cook the edamame according to package instructions.
5. 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.
6. Pour about 3/4 of the teriyaki sauce over the turkey mixture and stir to combine. Taste and add additional sauce, if desired.
7. Serve the turkey mixture with the Belgian endive. Allow everyone to scoop the turkey mixture into the endive spears. Eat with your hands!
Nutrition Information:
covered percent of daily need
