Candida Diet Friendly Pork and Cabbage Stir-Fry
Crispy-edged pork tenderloin, tender shredded cabbage, and sweet carrot matchsticks come together in a glossy, ginger-forward sauce that feels indulgent without a single ingredient that would derail your healing protocol. The marinade and sauce both lean on coconut aminos instead of soy sauce, keeping things sugar-free and gut-friendly while still delivering that deep, savory punch you'd expect from a great stir-fry. Apple cider vinegar brightens the whole dish, and arrowroot starch thickens the sauce just enough to cling to every piece of pork and vegetable in the pan. Fresh ginger shows up twice — once in the marinade and again in the sauce and the stir-fry itself — so the warmth builds in layers rather than hitting all at once. Cooking over high heat in coconut oil means the pork gets a proper sear and the vegetables stay vibrant rather than going limp and watery. A handful of scallion greens and optional cilantro and lime at the end keep everything feeling fresh and bright. This is the kind of weeknight dinner that proves eating to support your gut doesn't have to mean bland or 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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 tablespoon per serving, which is likely fine.
- ½ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminosIngredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 tablespoon per serving, which is likely fine.
- 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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