BHA & BHT Free Pork and Cabbage Stir-Fry
This sizzling skillet dish brings together tender pork tenderloin, shredded cabbage, and crisp carrot matchsticks in a glossy, ginger-forward sauce that tastes like it came from your favorite takeout spot — only you made it yourself. The pork is marinated in coconut aminos and turmeric before hitting a screaming-hot pan, giving it that satisfying sear and a warm, golden color. Coconut aminos stand in for conventional soy sauce throughout the entire recipe, which matters because many bottled sauces and condiments are common hiding spots for synthetic preservatives like BHA and BHT. Apple cider vinegar and freshly grated ginger bring brightness and depth to the sauce, while arrowroot starch pulls it all together into a light, clingy glaze. Every ingredient here is whole and recognizable — nothing processed, nothing with a suspicious shelf-stabilizer lurking in the fine print. A handful of scallions, a squeeze of lime, and some fresh cilantro finish the bowl with color and a little lift. It's a fast, satisfying weeknight dinner that proves eating clean doesn't mean eating boring.
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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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