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.