Nitrate & Nitrite Free Pork and Cabbage Stir-Fry
Bright, fast, and packed with real flavor, this pork and cabbage stir-fry is the kind of weeknight dinner that feels like a treat without any of the usual ingredient stress. Conventional stir-fry sauces and cured pork products are common sources of hidden preservatives, but this recipe sidesteps all of that by building its savory depth from coconut aminos, apple cider vinegar, and plenty of fresh ginger and garlic. Pork tenderloin is a naturally clean cut, and marinating it in turmeric and ground ginger before searing gives it a gorgeous color and a warmly spiced edge. The sauce comes together with arrowroot starch instead of anything processed, thickening beautifully as it coats the tender cabbage, sweet carrot matchsticks, and juicy pork. Every component is whole and recognizable, which makes this dish as reassuring to prep as it is satisfying to eat. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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Learn more āIngredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced Ā¼-inch thick against the grain
- 1 tbsp coconut aminos
- Ā½ tsp ground ginger
- Ā½ tsp turmeric
- Ā¼ 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)
- Ā½ 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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