Gelatin Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This sizzling skillet dish is everything a weeknight dinner should be — fast, fragrant, and packed with bold flavor from fresh ginger, garlic, and a savory coconut aminos sauce. Tender slices of pork tenderloin get a quick marinade with turmeric and ground ginger before hitting a screaming-hot pan, building that gorgeous sear that makes stir-fry so satisfying. The vegetables — crisp matchstick carrots, shredded cabbage, and bright scallion greens — cook just long enough to soften while keeping a little bite, so every forkful has real texture. What makes this recipe especially clever is the sauce: arrowroot starch steps in as the thickener, giving you that glossy, clingy coating without any gelatin-derived ingredients hiding in the mix. Apple cider vinegar adds a subtle tang that balances the richness of the pork beautifully. A handful of fresh cilantro and a squeeze of lime at the end lift the whole bowl and make it feel like something you'd order at a restaurant. It's the kind of meal that looks impressive but comes together with nothing more than a wok, a handful of fresh produce, and about twenty minutes of actual effort.

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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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