Seed Oil Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

Stir-fry nights are usually where seed oils sneak in — most restaurant versions and even many homemade recipes default to canola, vegetable, or soybean oil without a second thought. This one keeps things clean by cooking entirely in coconut oil, which handles high heat beautifully and adds a subtle richness that actually complements the pork and cabbage. The marinade and sauce lean on coconut aminos and apple cider vinegar instead of soy sauce or any bottled condiments that might hide unwanted oils, so every ingredient is genuinely accounted for. The pork tenderloin gets a quick turmeric-and-ginger marinade before hitting a screaming-hot skillet, building a lightly browned crust in just a couple of minutes. Shredded cabbage, carrot matchsticks, garlic, and fresh ginger follow, stir-fried until just tender with a little bite still left in them. A glossy arrowroot-thickened sauce ties everything together at the end, coating each piece of pork and vegetable in a savory, slightly tangy glaze. Finish with cilantro and a squeeze of lime and you've got a weeknight dinner that's fast, satisfying, and genuinely free of the shortcuts that usually compromise this kind of dish.

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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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