Yeast Free Pork and Cabbage Stir-Fry
Bright, savory, and packed with tender pork and crisp-tender vegetables, this stir-fry is the kind of weeknight dinner that feels like a treat without any of the fuss. The sauce comes together with coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch — no soy sauce, no fermented condiments, nothing that would raise a flag for anyone avoiding yeast or yeast-derived ingredients. Coconut aminos do a remarkable job standing in for traditional soy-based sauces, delivering that deep, slightly sweet umami flavor without the usual concerns. The arrowroot starch thickens everything into a glossy, clingy sauce that coats every piece of pork and every shred of cabbage beautifully. High heat is the real secret here — a screaming-hot skillet gives the pork a quick sear and keeps the carrots and cabbage from going soggy, so you get that satisfying wok-style texture at home. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely restaurant-worthy.
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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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