Cashew Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

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 slices of pork tenderloin get a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot skillet, building a lightly caramelized crust that makes the whole dish sing. The vegetables — crisp-tender cabbage, carrot matchsticks, and fresh scallions — keep their texture beautifully thanks to a fast, high-heat cook that never lets them go soggy. A glossy sauce made from coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch ties everything together with a savory, slightly tangy finish that clings to every bite. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no sneaky nut-based sauces, no cashew cream, just clean, whole-food ingredients you can trust. A handful of fresh cilantro and a squeeze of lime over the top take it from great to genuinely craveable. Serve it straight from the pan into bowls and dinner is done.

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Ingredients

4 servings

For the pork

1 lb pork tenderloin, sliced ¼-inch thick against the grain
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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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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