Rice 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 feels fast, satisfying, and genuinely crave-worthy — tender slices of pork tenderloin tossed with shredded cabbage, carrot matchsticks, garlic, and fresh ginger in a glossy, tangy sauce. Coconut aminos stand in for soy sauce throughout, delivering that savory depth without any grain-based ingredients sneaking in. The sauce gets its silky body from arrowroot starch, which thickens beautifully and keeps everything grain-free from start to finish. Skipping rice as a base is a total non-issue here because the cabbage and carrots bring plenty of substance and texture on their own. Cooking everything over high heat in a wok or wide skillet means you get those slightly caramelized edges and that irresistible stir-fry aroma rather than a soggy, steamed result. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!