Dairy 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 ginger before hitting a screaming-hot skillet, building a gorgeous sear that sets the whole dish up for success. 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 simple sauce made from coconut aminos, apple cider vinegar, and arrowroot starch pulls everything together into a glossy, savory coating that clings to every bite. Because the recipe leans on coconut oil and coconut aminos throughout, there's no butter, cream, or hidden dairy to worry about — just clean, bold flavors from start to finish. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely restaurant-worthy. Serve it straight from the skillet and watch it disappear.
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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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