Almond Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This sizzling skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Tender slices of pork tenderloin get a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot pan, building a light golden crust that locks in all that savory flavor. The vegetables — shredded cabbage, carrot matchsticks, garlic, and fresh ginger — stir-fry fast over high heat so they stay vibrant and just slightly crisp rather than turning soggy. A glossy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch pulls everything together in the final toss, coating every piece with a tangy, umami-rich finish. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free option — every ingredient is straightforward, and there's nothing hiding in the sauce that would raise a red flag. A handful of fresh cilantro and a squeeze of lime over the top right before serving takes the whole bowl from great to really great.

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Ingredients

4 servings

For the pork

1 lb pork tenderloin, sliced ¼-inch thick against the grain
1 tbsp coconut aminos
½ tsp ground ginger
½ tsp turmeric
¼ tsp salt

For the sauce

3 tbsp coconut aminos
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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