Blistered teriyaki green beans and cabbage form the base of these bowls instead of rice. Juicy dumplings, fresh toppings and a 4-ingredient peanut sauce complete these delicious bowls for meal prep or to enjoy right away for an easy mid-week lunch or dinner.
2 cans (14.5 oz each) Del Monte® No Soy Teriyaki Whole Green Beans
4 Tbsp. creamy peanut butter or almond butter
2 Tbsp. fresh lime juice
1 Tbsp. chili crisp, well stirred
1 pkg (1 lb.) frozen pot stickers or gyoza
1 Tbsp. vegetable oil, plus more for dumpling prep
1/2 of a 2 lb. green cabbage, cored, cut into 2-inch chunks, layers separated
Topping Options: Peanuts or almonds, cilantro, green onions, carrots, edamame, avocado, cucumber
Place an oven rack in the top position and preheat broiler. Line a large, rimmed sheet pan with foil; set aside. Drain green beans in a colander set over a medium saucepan to reserve sauce. Arrange beans on a kitchen towel and gently pat with paper towels; set aside.
Add peanut butter, lime juice and chili crisp to saucepan with bean sauce; whisk and bring just to a boil over high heat. Reduce to med-high; simmer vigorously 8 to 10 minutes, stirring occasionally, until slightly thickened and darker (should make about 1 cup sauce).
While sauce cooks, prepare dumplings according to pan-fry/skillet package directions.
Add oil and dry beans to foil-lined pan; toss to coat. Broil 5 to 7 minutes until beans are blistered in areas. Without stirring, add an even layer of cabbage; broil 3 to 5 minutes to wilt slightly and brown in areas.
Divide green bean-cabbage mixture among 4 bowls. Add dumplings, toppings and sauce.