Pecan Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This sizzling skillet dinner brings together tender pork tenderloin, shredded cabbage, and crisp carrot matchsticks in a glossy, ginger-forward sauce that clings to every bite. The pork gets a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot pan, building that golden sear that makes all the difference. A whisk of apple cider vinegar, fresh ginger, and arrowroot starch pulls the whole dish together into a sauce with just the right amount of tang and body. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, from the coconut oil to the fresh aromatics. Stir-fries can sometimes feel intimidating, but the method here is genuinely approachable: cook the protein, build the vegetables in stages, then bring it all back together in the final toss. Finished with scallions, a handful of cilantro, and a squeeze of lime, it's bright and satisfying in a way that feels restaurant-worthy on a weeknight. Serve it straight from the pan into bowls and dinner is done.

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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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