A pulled-pork stir-fry

I've made two batches of pulled pork over the past week or two. For one I used a thick, lean slice of something called une rouelle de jambon. That's raw, fresh ham. For the second batch, I used a pork shoulder roast (un rôti d'épaule de porc) The pork shoulder meat was more tender than the ham (the back leg of the animal). So what do I do with all that pulled pork besides put it in the freezer for meals over the coming winter?

Yesterday we decided we wanted a Asian-style stir-fry. How about using some of the pulled pork for that? I also had some romano flat beans I could include in something like that, not to mention sliced shallots, garlic, and red bell peppers. And I made what is sometimes called "a wok sauce" to dress the stir-fried ingredients. The wok sauce in this case was a mixture of soy sauce, Yakitori sauce, hot red chilli sauce, and oyster sauce, with a little bit of pork broth (a by-product of making pulled pork).

After stir-frying the meat and vegetables, I poured on the wok sauce and let the dish simmer for a few minutes, while we waited for some rice to finish cooking. I remembered that we had some cashew nuts and added those. We drizzled some sesame oil over all, and voilà. Stir-fried pulled pork with seasonings, beans, and rice.