Seeds Free Pork and Cabbage Stir-Fry
This stir-fry is a weeknight powerhouse — tender slices of pork tenderloin, crisp-edged cabbage, and sweet carrot matchsticks all tossed in a glossy, ginger-forward sauce that clings to every bite. The marinade uses coconut aminos and warm spices like turmeric and ground ginger to build deep flavor before the pork even hits the pan, so you're not relying on anything that could sneak in unwanted ingredients. Coconut aminos stand in beautifully for soy sauce here, and the sauce gets its silky body from arrowroot starch rather than any seed-derived thickener — a small swap that makes a real difference for anyone navigating seed-free cooking. Apple cider vinegar adds just enough brightness to balance the savory depth, while fresh ginger and garlic bloomed in hot coconut oil give the whole dish that irresistible wok-fragrant aroma. The high-heat technique keeps the vegetables lively and slightly crisp rather than soggy, so every forkful has real texture. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make it feel restaurant-worthy without any extra effort.
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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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