Barley Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

Tender pork tenderloin, crisp shredded cabbage, and sweet carrot matchsticks come together in a glossy, ginger-forward sauce that hits every note — savory, bright, and just a little tangy from a splash of apple cider vinegar. The whole thing comes together in a single skillet or wok over high heat, so you get those satisfying charred edges and caramelized bits without a lot of fuss. Coconut aminos stand in for traditional soy-based sauces, which means you sidestep the grain-derived additives that can sneak into conventional stir-fry seasonings. Arrowroot starch thickens the sauce beautifully, giving it that glossy restaurant-style finish without any grain-based thickeners. A finishing squeeze of lime and a scatter of fresh cilantro lift everything and make it feel genuinely fresh rather than heavy. This is the kind of weeknight dinner that looks impressive on the table but asks very little of you in the kitchen.

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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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