Fructose Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

Tender sliced pork tenderloin meets crisp shredded cabbage and sweet carrot matchsticks in a hot, fragrant skillet that comes together faster than you'd expect. The marinade and sauce both lean on coconut aminos instead of conventional soy sauce, which sidesteps the added sugars and problematic ingredients that make so many stir-fry sauces off-limits. Apple cider vinegar and fresh ginger do the heavy lifting on flavor, giving you that bright, savory punch without any high-fructose culprits hiding in the bottle. Arrowroot starch thickens the sauce into a glossy, clingy coating that makes every bite feel intentional and satisfying. The green parts of the scallions keep things allium-friendly, and the optional lime wedge at the end adds a clean citrus lift that ties the whole bowl together. It's the kind of weeknight dinner that looks and tastes like you put in serious effort — even though the hardest part is just keeping the garlic from burning.

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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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