This vibrant skillet dish delivers everything you want from a weeknight stir-fry — tender slices of pork, crisp-edged cabbage, sweet carrot matchsticks, and a glossy, gingery sauce that clings to every bite. The marinade of coconut aminos, turmeric, and ground ginger gives the pork a warm, savory depth before it even hits the pan, and the high-heat sear locks all of that flavor in. Many store-bought stir-fry sauces and seasoning blends sneak in thickeners that don't work for everyone, but here the sauce comes together with arrowroot starch, apple cider vinegar, and fresh ginger — straightforward ingredients with no hidden additives to second-guess. Arrowroot does a beautiful job of thickening the sauce into a light, glossy coating without any gummy texture, so the final dish looks and tastes like something from a proper restaurant kitchen. The vegetables stay lively and just-tender thanks to a quick stir-fry over high heat, and the scallions added at the end keep things fresh and bright. A squeeze of lime and a handful of cilantro at the table pull the whole bowl together with a little acidity and herbal lift. It's the kind of meal that feels impressive but comes together with one pan and a handful of real, whole ingredients.
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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.
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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