Nutmeg Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This stir-fry is a weeknight powerhouse — tender slices of pork tenderloin tossed with shredded cabbage, carrot matchsticks, and a punchy ginger-forward sauce that comes together in one skillet. The marinade leans on coconut aminos, turmeric, and ground ginger to build deep, savory flavor before the pork even hits the pan, so every bite is well-seasoned from the start. A quick arrowroot-thickened sauce ties everything together with a glossy, restaurant-worthy finish that clings beautifully to the vegetables. Nutmeg shows up in a surprising number of spice blends, pre-made sauces, and even some store-bought stir-fry kits, but this recipe keeps the spice cabinet clean and intentional — every ingredient is listed, nothing hidden. Fresh ginger does double duty in both the sauce and the stir-fry itself, delivering warmth and brightness without any of the spices you're trying to avoid. A squeeze of lime and a handful of cilantro at the end lift the whole dish and make it feel fresh and vibrant. It's the kind of meal that looks impressive but genuinely comes together fast enough for any busy evening.

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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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