Citric Acid Free Pork and Cabbage Stir-Fry

Bright, savory, and packed with tender pork and crisp-tender vegetables, this stir-fry delivers serious weeknight satisfaction without leaning on any of the usual citrus-heavy sauces that can make dishes like this off-limits. Coconut aminos stand in beautifully for soy sauce, bringing a mild, umami-rich depth that ties everything together, while apple cider vinegar adds just enough tang to lift the whole dish without triggering sensitivities to citric acid. The pork is marinated with ground ginger and turmeric before hitting a screaming-hot skillet, so you get that gorgeous sear and golden color right at home. Shredded cabbage and carrot matchsticks soak up the garlicky, ginger-forward sauce as it thickens around everything — it's the kind of texture contrast that makes a simple stir-fry feel genuinely craveable. Arrowroot starch does the thickening work here, keeping the sauce glossy and clean-tasting without any additives to worry about. The lime wedges and cilantro at the end are optional, so you can easily skip them if you're being extra cautious, or add them in if your tolerance allows. This is the sort of recipe that proves eating around a restriction doesn't have to mean eating around flavor.

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