Artificial Flavors Free 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 cabbage that soaks up every drop of the sauce. The real win here is how much flavor comes from genuinely clean ingredients: coconut aminos stand in for conventional soy sauce, fresh ginger and garlic do the heavy lifting, and a splash of apple cider vinegar adds brightness without any mystery additives. Conventional stir-fry sauces and marinades are notorious for hiding artificial flavor enhancers, so building the sauce from scratch with arrowroot starch and real grated ginger means you know exactly what's going in the pan. Turmeric gives the pork a warm, golden color before it even hits the skillet, and cooking it over high heat locks in a light sear that makes the texture genuinely satisfying. The vegetables — shredded cabbage, carrot matchsticks, and scallion greens — stay vibrant and slightly crisp, so nothing turns to mush. A handful of fresh cilantro and a squeeze of lime at the end lift the whole bowl and keep it tasting bright and alive. It's the kind of meal that feels like takeout but is entirely yours to control.
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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
- 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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