Gut Friendly Pork and Cabbage Stir-Fry
This stir-fry is the kind of weeknight dinner that feels indulgent but is quietly doing your digestive system a favor. Tender pork tenderloin gets a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot skillet, building real caramelized flavor without anything that might irritate a sensitive gut. Cabbage and carrots bring natural fiber and crunch, while fresh garlic and ginger — both used generously here — are longtime allies for digestive comfort. The sauce comes together with coconut aminos, apple cider vinegar, and arrowroot starch, so it thickens beautifully without relying on soy, gluten, or cornstarch. Scallion greens keep things light and easy to digest compared to using the whole bulb, and a finish of fresh cilantro and lime lifts every bite with brightness. Everything moves fast once you start cooking, so having your ingredients prepped and ready to go is the real secret to pulling this off. It's the rare dish that tastes like takeout but leaves you feeling genuinely good afterward.
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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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