Black Pepper Free Pork and Cabbage Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did — tender pork tenderloin, crisp-edged cabbage, sweet carrots, and a glossy, savory sauce that clings to every bite. The heat here comes entirely from fresh ginger and garlic, so you get bold, aromatic depth without any of the sharp bite that black pepper brings. Coconut aminos do the heavy lifting in both the marinade and the sauce, delivering that rich, umami-forward flavor you want in a stir-fry without any of the usual seasoning concerns. Apple cider vinegar adds just enough brightness to balance everything out, and the arrowroot starch pulls the sauce together into something silky and restaurant-worthy. The technique is straightforward — high heat, quick cooking, and a little patience while the pork gets its sear — and the whole thing comes together in one skillet. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely fresh. It's the kind of recipe you'll find yourself coming back to on rotation.
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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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