Peanut Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Tender slices of pork tenderloin get a quick marinade of coconut aminos, turmeric, and ginger before hitting a screaming-hot skillet, building a gorgeous sear in just a couple of minutes. The cabbage and carrots cook down until just tender with a satisfying bite, and a glossy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch ties everything together beautifully. One of the quiet wins here is that coconut aminos stand in for traditional soy-based sauces, which can be a minefield for anyone navigating shared-facility warnings — these ingredients keep things clean and flavorful without any of that stress. A finish of fresh scallions, cilantro, and a squeeze of lime lifts the whole dish with brightness. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner.

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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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