Walnut Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This sizzling skillet dinner brings together tender pork tenderloin, shredded cabbage, and crisp carrot matchsticks in a glossy, ginger-forward sauce that clings to every bite. The pork gets a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a screaming-hot pan, building that irresistible caramelized crust in just a few minutes. Coconut aminos stand in for soy sauce throughout, delivering that savory depth without any of the usual label-reading stress that comes with bottled stir-fry sauces. A splash of apple cider vinegar and a hit of arrowroot starch pull the sauce together into something bright and just thick enough to coat the vegetables beautifully. The whole thing comes together in one large skillet or wok, making cleanup as easy as the cooking itself. Finish with fresh cilantro and a squeeze of lime and you've got a weeknight dinner that tastes like it took way more effort than it did.

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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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