Artificial Food Coloring 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 vegetables that actually have flavor. The marinade leans on coconut aminos and warm spices like turmeric and ground ginger, which means you get that deep, umami-rich base without reaching for any of the bottled sauces that so often sneak in synthetic dyes or artificial additives. Coconut aminos does a lot of heavy lifting here, pulling double duty in both the marinade and the glossy finishing sauce alongside apple cider vinegar and fresh ginger. Arrowroot starch thickens everything naturally, so the sauce clings beautifully to the pork, cabbage, and carrot matchsticks without any mystery ingredients. The high-heat technique keeps the vegetables lively — wilted but still with a little bite — while the pork gets a proper sear before being folded back in at the end. A handful of fresh cilantro and a squeeze of lime over the top make it feel bright and restaurant-worthy. It's the kind of clean, colorful meal that proves eating without artificial dyes doesn't mean sacrificing any of the good stuff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!