Last Minute Chicken and Pork Stir Fry

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1 lb. boneless chicken tenders - frozen
1 lb. boneless pork chops - frozen
1 12 oz. bag fresh pre-cut broccoli
1 12 oz. bag julienne vegetable mix (carrots, broccoli, cauliflower & cabbage) (note: if using frozen vegetables be sure to allow moisture to evaporate before cooking)
1 6 oz. container whole button mushrooms
5 tbsp. peanut oil
1 tsp. salt
1 tsp. pepper
2 tbsp. soy flour
4 tbsp. soy sauce
2 tbsp. chopped garlic from jar
2 tbsp. sesame oil
1 tsp. crushed red pepper
1 tbsp. roasted sesame seeds

Push frozen chicken and pork through food processor using single slice disk attachment with machine on pulse. Take sliced meat from processor and place 1/2 of meat mixture in a gallon plastic bag. Toss with 1/2 tsp. salt and 1/2 tsp. pepper then 1 tbsp. soy flour. Shake to coat. Repeat with second batch of meat mixture. Preheat 12" non-stick skillet or Wok to medium high. In batches so as not to crowd, stir fry meat mixture with 1 tbsp. peanut oil and transfer to large serving platter (approximately 3 batches which will require 1 tbsp. peanut oil for each). Takes 1-2 minutes for each batch.

Remove cooked meat from pan and set aside. Add 1 tbsp. peanut oil to pan with broccoli and julienne vegetables. Cover skillet with lid 3 - 4 minutes. Remove lid and stir fry by tossing consistently for 1 minute. Clear area in center of pan with spoon and add garlic and red pepper - cook 1 minute. Toss and then add mushrooms, soy sauce, sesame oil and stir fried meat back to pan. Cover and heat 2 - 3 minutes. Turn off heat and transfer stir fry to large serving platter and garnish with roasted sesame seeds. Serve immediately.

Yields 6 servings - approximately 5.2 net carbs per serving