Brazil Nut Free Pork and Cabbage Stir-Fry
This sizzling skillet dinner brings together tender pork tenderloin, shredded cabbage, and sweet carrot matchsticks in a glossy, ginger-forward sauce that clings to every bite. The pork gets a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot pan, building that irresistible caramelized crust in just a couple of minutes. A whisk-together sauce of coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch pulls the whole dish together with a savory-tangy finish that feels way more complex than the effort involved. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress ā just straightforward, wholesome cooking. The high-heat technique keeps the cabbage tender with a satisfying bite rather than soggy, and the scallions add a fresh pop right at the end. A handful of cilantro and a squeeze of lime over the top take it from weeknight staple to something you'd genuinely want to serve to guests.
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Learn more āIngredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced Ā¼-inch thick against the grain
- 1 tbsp coconut aminos
- Ā½ tsp ground ginger
- Ā½ tsp turmeric
- Ā¼ 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)
- Ā½ 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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