Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
To top a bed of hearty brown rice, we're cooking ground turkey and crisp snow peas with an aromatic duo of garlic and ginger, then finishing it all with a drizzle of our umami-rich sauce of gochujang, honey, and tahini.
CLICK FOR RECIPE CARD
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the snow peas.
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the turkey, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess liquid. Add the coconut aminos and halved peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
In a bowl, whisk together the tahini, honey (kneading before adding), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked turkey and peas, marinated radishes (including any liquid), and sauce. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered