This stir-fry is the kind of weeknight dinner that comes together fast and actually leaves you feeling nourished rather than depleted — which matters a lot when your body is working overtime. Tender pork tenderloin gets a quick marinade of coconut aminos, turmeric, and ginger before hitting a screaming-hot skillet, building real flavor without any ingredients you'd need to second-guess while nursing. The vegetables — shredded cabbage, carrot matchsticks, garlic, and scallions — add crunch, color, and a solid hit of nutrients in every bite. A simple sauce of coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch pulls everything together into a glossy, savory coating that clings to the pork and veggies beautifully. Fresh cilantro and a squeeze of lime at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort. It's naturally free of soy, gluten, and dairy, so you're not navigating a long list of label concerns — just clean, satisfying ingredients cooked simply and well.
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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.
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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