In a large saucepan of boiling water, cook the
orzo until just tender
Drain well and set aside
Meanwhile, on a sheet of waxed paper, spread
the flour
Dredge the sausage in the flour,
shaking off the excess
In a large non-stick wok
or skillet, heat the oil until hot but not smoking
over medium heat
Add the sausage and cook,
stirring frequently, until browned, about 4
minutes
With a slotted spoon, transfer the
sausage to a plate and set aside.
Add the mushrooms, carrot, garlic, and ginger to
the pan, stirring to coat
Cook stirring
frequently, until the carrot is crisp-tender, about
4 minutes
Stir in the cabbage, cherry tomatoes,
broth, soy sauce, brown sugar, and red pepper
flakes
Increase the heat to medium-high and
bring to a boil.
In a cup, combine the cornstarch and 1
teaspoon of water, stir to blend, and stir into the
boiling vegetable mixture along with the orzo
Cook, stirring constantly, until the mixture is
slightly thickened, about 2 minutes
Return the
sausage to the pan and cook until the sausage is
heated through, about 1 minute longer.
