Pistachio Free Pork and Cabbage Stir-Fry
This sizzling skillet dinner is the kind of weeknight meal 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 ground ginger before hitting a screaming-hot pan, building a gorgeous sear in just a couple of minutes. The vegetables — crisp carrot matchsticks, shredded green cabbage, and fresh scallions — stir-fry fast and stay bright, with just enough bite to keep things interesting. Everything comes together in a glossy, tangy sauce made from coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch, which thickens beautifully and coats every piece. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of nuts in any form — no garnishes, no hidden oils, nothing to second-guess. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. It's bold, satisfying, and comes together in one pan with ingredients that are easy to find and trust.
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Learn more →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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