Turkey 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 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 a lightly caramelized crust that makes the whole dish sing. The vegetables — shredded cabbage, carrot matchsticks, garlic, and fresh ginger — cook fast over high heat so they stay vibrant and just a little crisp rather than turning soft and sad. A glossy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch ties everything together with a savory, slightly tangy finish that clings beautifully to every bite. Scallions go in at the last minute for a pop of freshness, and a handful of cilantro plus a squeeze of lime over the top takes it from great to genuinely craveable. Because the whole dish is built around pork and fresh produce with no processed deli meats or poultry products in sight, it's a naturally clean, satisfying option for anyone avoiding turkey in all its forms. Serve it straight from the skillet into bowls and don't be surprised when everyone asks for seconds.

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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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