Whole 30 Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

This stir-fry hits every note you want from a weeknight dinner — savory, a little tangy, and packed with tender pork and crisp-edged vegetables that actually have texture and character. The pork tenderloin gets a quick marinade of coconut aminos, turmeric, and ground ginger before it ever touches the pan, which means flavor is built in from the start rather than dumped on at the end. Coconut aminos do a lot of heavy lifting here, standing in for soy sauce with a slightly sweeter, mellower depth that works beautifully in both the marinade and the finishing sauce. A touch of arrowroot starch thickens that sauce just enough to cling to the cabbage, carrots, and scallions without any grain-based thickeners in sight. The high-heat technique — searing the pork first, then building the vegetables in the same pan — layers in caramelized flavor that makes this taste far more involved than it actually is. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant, not something you threw together on a Tuesday.

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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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