Makes: 4 1-cup servings
Preparation time: 30 minutes
½ cup low-sodium beef broth
1 Tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
6 broccoli spears
2 teaspoons peanut oil
1 cup cauliflower florets
½ cup chopped onion
1 clove garlic, finely chopped
8 ounces Sausage Shoppe slow roasted pork
1 ounce unsalted peanuts, coarsely chopped
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
In small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved. Set aside.
Cut the broccoli into bite-size pieces. In a non-stick wok or large non-stick skillet, warm the oil over medium heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Stir the cornstarch mixture again and pour it into the wok. Stir in slow roasted pork and break apart. Add peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and the pork is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. 4 one-cup servings.