Chicken Free Pork and Cabbage Stir-Fry
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 — shredded cabbage, carrot matchsticks, garlic, and fresh ginger — cook fast over high heat so they stay vibrant and just slightly crisp rather than turning soggy. A glossy sauce made with coconut aminos, apple cider vinegar, and arrowroot starch ties everything together in the final toss, clinging to every piece of pork and veg in the most satisfying way. A handful of fresh cilantro and a squeeze of lime at the end brighten the whole bowl and make it feel restaurant-worthy. If you've been scanning labels on stir-fry sauces trying to avoid unwanted proteins or additives, making your own sauce from scratch here means you know exactly what's in it. It's bold, savory, and genuinely hard to stop eating.
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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
- 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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