Cinnamon Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This quick, high-heat stir-fry delivers tender slices of pork tenderloin alongside crisp-tender cabbage, sweet carrot matchsticks, and fragrant garlic and ginger — all pulled together with a glossy, savory sauce built from coconut aminos and apple cider vinegar. The flavor is bold and deeply satisfying without leaning on any warm baking spices, which makes it a genuinely easy win for anyone navigating a sensitivity to cinnamon. So many Asian-inspired sauces and spice blends sneak cinnamon in through five-spice powder or pre-made marinades, but every ingredient here is straightforward and easy to verify. Fresh ginger and turmeric do the heavy lifting on depth and warmth, giving the dish real complexity without a hint of that spice. The arrowroot starch in the sauce is a small but smart move — it thickens everything into a light, clingy glaze that coats every piece of pork and vegetable beautifully. A squeeze of lime and a handful of cilantro at the end brighten the whole bowl and make it feel like something you'd order at a restaurant. It's weeknight-fast, genuinely flavorful, and the kind of recipe you'll find yourself coming back to again and again.

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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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