In a small bowl, whisk together soy sauce, ketchup, Worcestershire, crushed red pepper flakes and 1 tablespoon of olive oil; set aside.
Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add pork strips; cook for 3 to 5 minutes per side or until browned and cooked through; remove from pan and set aside.
In the same skillet (with the oil remaining), add broccoli florets; cook and stir for 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry mixture for 3 to 4 minutes or until broccoli is tender-crisp. Stir in reserved soy sauce mixture and pork strips; toss to combine and heat through. Serve immediately.