Low Sugar Pork and Cabbage Stir-Fry
This stir-fry is the kind of weeknight dinner that hits every note — savory, a little tangy, and packed with tender pork and crisp-edged vegetables that actually make you want to eat your cabbage. The marinade and sauce both lean on coconut aminos instead of conventional soy sauce, which means you get that deep, umami-rich flavor without any of the sweeteners that sneak into so many bottled condiments. Apple cider vinegar and fresh ginger do the heavy lifting in the sauce, giving it brightness and a gentle kick that feels anything but plain. Arrowroot starch thickens everything into a glossy, clingy coating that pulls the whole dish together without any cornstarch-and-sugar shortcuts. The vegetables — shredded cabbage, carrot matchsticks, and scallion greens — stay just tender enough to have a little bite, which keeps every forkful interesting. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - ½ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the stir-fry
- 2 tbsp coconut oil, divided
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, thinly sliced
- 2 medium carrots, peeled and cut into thin matchsticks
- 4 cups green cabbage, thinly shredded
- 4 scallions, cut into 1-inch pieces (green parts only)
- ½ tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the pork slices with 1 tbsp coconut aminos, ground ginger, turmeric, and 1/4 tsp salt. Toss to coat evenly and set aside while you prepare the remaining ingredients.
- 2
In the same small bowl (or a separate one), whisk together the 3 tbsp coconut aminos, apple cider vinegar, grated fresh ginger, and arrowroot starch until the starch is fully dissolved with no lumps. Set the sauce aside.
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