High Fructose Corn Syrup Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

High Fructose Corn Syrup Free Pork and Cabbage Stir-Fry

Savory, a little tangy, and packed with tender pork and crisp-tender vegetables, this stir-fry is the kind of weeknight dinner that feels way more impressive than the effort involved. The real trick is in the sauce — coconut aminos stand in for conventional soy sauce, which so often sneaks high fructose corn syrup into bottled condiments and stir-fry shortcuts. Apple cider vinegar adds brightness, fresh ginger brings heat, and arrowroot starch pulls it all together into a glossy, clingy coating that hits every bite. Marinating the pork in coconut aminos, turmeric, and ground ginger before it ever hits the pan means the flavor goes deep, not just surface-level. The cabbage and carrots get just enough time in the wok to soften without going limp, so you still get that satisfying crunch. A handful of cilantro and a squeeze of lime at the end are optional, but they lift the whole bowl into something you'd genuinely crave again.

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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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