Hazelnut Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This sizzling skillet dish brings together tender pork tenderloin, shredded cabbage, and crisp carrot matchsticks in a glossy, ginger-forward sauce that clings to every bite. The pork is marinated in coconut aminos and turmeric before hitting a screaming-hot pan, giving it a beautifully browned crust and deep savory flavor without a drop of soy sauce or any nut-based ingredients in sight. A quick sauce built from apple cider vinegar, fresh ginger, and arrowroot starch pulls the whole thing together with a bright, tangy finish that feels anything but basic. For anyone navigating tree nut allergies, stir-fry sauces can be a minefield of hidden ingredients, but every component here is straightforward and easy to verify. The vegetables stay vibrant and slightly crisp, the pork stays juicy, and the whole dish comes together in one pan with minimal cleanup. A handful of fresh cilantro and a squeeze of lime over the top take it from weeknight dinner to something you'd genuinely be proud to serve.

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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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