Capsaicin Free Pork and Cabbage Stir-Fry
Stir-fry lovers who need to avoid capsaicin often find themselves staring at a pan of bland vegetables, since so many Asian-inspired recipes lean hard on chili paste, hot sauce, or spicy seasonings for their signature kick. This pork and cabbage version proves you don't need any of that to build serious depth. The pork tenderloin gets a quick marinade of coconut aminos, ground ginger, and turmeric before hitting a screaming-hot skillet, developing a golden sear that carries real flavor on its own. Fresh garlic, sliced ginger, and a bright apple cider vinegar sauce do all the heavy lifting, coating tender cabbage and carrot matchsticks in a glossy, savory glaze that tastes anything but timid. Scallions add a mild bite at the finish, and a squeeze of lime over the top pulls the whole bowl together. It's fast, satisfying weeknight food that happens to be completely free of heat-producing compounds ā no compromises required.
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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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