1 pound boneless pork shoulder
cut in 1/4x1/2x2-inch strips 1 medium onion
thinly sliced 2 tablespoons Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch 1/2 teaspoon curry or chili powder 1/2 teaspoon kitchen browning sauce 1/2 pound broccoli
thinly sliced stems and cut into small 2 cups hot
cooked and drained linguine or medium noodles 1 large tomato
cut in small chunks
Combine pork, onion, Worcestershire sauce, soy sauce, cornstarch, curry powder and browning sauce in microwave-safe 2-quart casserole. Marinate 10 to 15 minutes at room temperature. Cover casserole with waxed paper; microwave (High) 4-5 minutes, stirring after each 2 minutes, until pork is no longer pink. Stir in broccoli stems; re-cover and microwave (High) 1 minutes. Stir in flowerettes, noodles and tomato; microwave (High) 1 minutes or until hot. Season to taste.