Gluten Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

Stir-fries are one of those weeknight dinners that feel fast and satisfying, and this pork and cabbage version absolutely delivers on both counts. Tender slices of pork tenderloin get a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot skillet, building that golden, slightly caramelized crust that makes all the difference. The vegetables — shredded cabbage, carrot matchsticks, garlic, and fresh ginger — cook up in minutes with just enough char and bite to keep things interesting. What makes this dish work so well without any wheat-based sauces is the combination of coconut aminos and arrowroot starch, which thickens into a glossy, savory coating that clings to every piece of pork and vegetable in the pan. Coconut aminos stand in beautifully for soy sauce here, so you get that deep umami flavor without any of the gluten concerns that come with traditional stir-fry sauces. A finish of scallions, fresh cilantro, and a squeeze of lime lifts the whole bowl and makes it feel bright and restaurant-worthy. It's the kind of meal that goes from pantry to table with minimal fuss and zero compromise on flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!