• 1 pound pork stir-fry strips (OR stir fry strips from shoulder, fresh leg, tenderloin)
  • 2 tablespoons vegetable oil (divided)
  • 1 onions (medium, thinly sliced)
  • 8 ounces broccoli florets
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons corn starch
  • 1/2 teaspoon curry powder
  • 2 cups linguine (hot, cooked)
  • 1 tomatoes (cored and cubed)


  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork until lightly browned, about 6-7 minutes; remove and reserve. Add additional oil to pan and stir-fry onion and broccoli until tender, about 4-5 minutes. In small bowl stir together Worcestershire, soy sauce, cornstarch, and curry powder. Stir into skillet; cook and stir until slightly thickened. Return pork to pan; heat through. In large shallow bowl, toss pork and vegetable mixture with noodles and tomato.
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