Legume Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This stir-fry hits every note you want from a weeknight dinner — tender slices of pork, crisp-tender cabbage, sweet carrot matchsticks, and a glossy sauce that clings to every bite. The marinade of coconut aminos, turmeric, and ground ginger gives the pork a warm, savory depth before it even touches the pan, and the quick sear over high heat locks all of that in. Coconut aminos stand in for soy sauce throughout, which means the whole dish is naturally free from soy and any legume-derived ingredients without sacrificing that rich, umami-forward flavor you expect from a great stir-fry. Arrowroot starch thickens the sauce beautifully, so you get that satisfying restaurant-style glaze using nothing but clean, straightforward pantry staples. The whole thing comes together in one skillet, making cleanup as easy as the cooking. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel just a little bit special, even on a Tuesday night.

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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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