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.

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!