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Delicious Low Oxalate Cabbage Beef Wraps, and the Kidney Stone Diet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
Stirfry Sauce
- 2 cups of chopped Shiikate mushrooms
- 1/2 cup of the white part of green onions
- 1 tsp of grated ginger
- 1 tsp of chopped garlic
- 1/2 piece of bacon sliced
- 3 drops of sesame oil
- 1 Tbsp of ketchup
- 1/4 cup of rice wine vinegar
- 1/2 cup of water
- 1 Tbsp butter
- 1 Tbsp of vegetable oil
- Sriracha to spice
Wraps/Rolls
- 1 head of cabbage quartered with stems removed
- 1/2 head of cauliflower grated
- 12 cups of sliced cremini mushrooms
- 1/2 cup of sliced yellow peppers
- 1/4 cup of sliced green onions
- 1/2 tsp of grated ginger
- 1/2 tsp of chopped garlic
- 2 Tbsp of vegetable oil
- Salt and pepper to taste
- 1 lb. of stirfry beef
Instructions
Stirfry Sauce
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Add the mushrooms, onions, ginger, garlic, and bacon into a pan with the butter and oil and cook on medium heat. You will want to cook these slow so as to develop the most flavor without burning anything. After about 10 minutes, add in the vinegar and reduce by half. Put ingredients into a blender and add the water, ketchup, sesame oil, and salt and pepper to season. Blend until smooth, add in sriracha or any other hot sauce you like to spice things up!
Wraps/Rolls
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Toss the cabbage in vegetable oil, salt and pepper and lay out flat on a baking sheet. Cook for 10 minutes at 350 degrees, or until the edges of the cabbage start to get a bit crispy.
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Heat up a large pan or wok with the vegetable oil in it. Once the oil starts to smoke a bit add in the beef, vegetables, ginger and garlic and saute until well caramelized. IT would be best to to this in smaller batches to make sure you don't crowd the pan and steam the ingredients instead of stir-fry them.
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Add in as much sauce as you like. Serve in the cabbage cups and top with extra sauce and chopped green onions. Enjoy!