Shellfish Free Pork and Cabbage Stir-Fry
This pork and cabbage stir-fry is the kind of weeknight dinner 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 skillet, building that gorgeous sear that makes all the difference. The vegetables — shredded cabbage, carrot matchsticks, garlic, and fresh ginger — cook up fast and stay just crisp enough to give every bite some texture. A punchy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch ties everything together with a glossy, savory finish that clings to the pork and veggies beautifully. Many stir-fry sauces and takeout-style dishes lean heavily on oyster sauce or other shellfish-derived ingredients, but this one skips all of that without sacrificing any depth or umami. Fresh cilantro and a squeeze of lime at the end brighten the whole bowl and make it feel restaurant-worthy. It's a satisfying, flavor-packed meal that comes together in one pan with zero compromise.
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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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