Type what you have

Ingredients

• ✓ chicken broth
• quinoa
• olive oil
• maple syrup
• cinnamon
• salt
• black pepper
• apple
• pecan
• cranberry
• parmesan cheese

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
2. 2 Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
3. 3 Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.

By jrsolger

Ingredients

• ✓ chicken broth
• lime
• soy sauce
• chicken breast
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ chicken broth
• farro
• olive oil
• salt
• olive oil
• lemon juice
• greek seasoning
• garlic
• tomato
• cucumber
• red bell pepper
• red onion
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
2. 2 Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
3. 3 Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
4. 4 Meanwhile, whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese.
5. 5 Stir cooled farro into tomato mixture until completely coated with dressing; season with salt and pepper.

By WestCoastMom

Ingredients

• ✓ chicken broth
• green pea
• egg

Instructions

1. 1 Bring chicken broth and peas to a boil in a large saucepan.
2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Ingredients

• ✓ chicken broth
• cornstarch
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

Ingredients

• ✓ chicken broth
• white pepper
• sesame oil
• egg
• pea
• green onion

Instructions

1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Ingredients

• ✓ chicken broth
• cream style corn
• cornstarch
• water
• egg

Instructions

1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Ingredients

• ✓ chicken broth
• chive
• salt
• ginger
• cornstarch
• egg
• egg yolk

Instructions

1. 1 Gather all ingredients.
2. 2 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
3. 3 Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.
4. 4 Stir in cornstarch mixture gradually until soup reaches desired consistency.

By W J Cory

Ingredients

• ✓ chicken broth
• shrimp
• chicken
• egg
• cornstarch
• vegetable oil
• mushroom
• water chestnut
• bamboo shoot
• green bean
• salt
• sherry
• white rice

Instructions

1. 1 Mix together the shrimp, chicken, egg, and cornstarch.
2. 2 Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. 3 Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
4. 4 Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

By MARBALET

Ingredients

• ✓ chicken broth
• vegetable oil
• cabbage
• pork tenderloin
• ginger root
• soy sauce
• green onion
• egg noodle

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ chicken broth
• ground pork
• egg
• cornstarch
• sesame oil
• ginger root
• monosodium glutamate
• salt
• green onion
• vegetable oil
• napa cabbage
• water
• soy sauce
• sesame oil

Instructions

1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Ingredients

• ✓ chicken broth
• pork loin roast
• barbecue sauce
• shallot
• soy sauce
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ chicken broth
• vegetable oil
• broccoli floret
• mushroom
• straw mushroom
• bamboo shoot
• water chestnut
• garlic
• chicken breast
• cornstarch
• sugar
• soy sauce
• oyster sauce
• rice wine

Instructions

1. 1 Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. 2 Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. 3 Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

By deven

Ingredients

• ✓ chicken broth
• soy sauce
• cornstarch
• garlic
• vegetable oil
• chicken breast
• snow pea
• cremini mushroom
• green onion
• avocado

Instructions

1. 1 Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
2. 2 Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
3. 3 Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
4. 4 Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.

By Cnstarz

Ingredients

• ✓ chicken broth
• soy sauce
• sesame oil
• rice wine vinegar
• lemon juice
• garlic
• chile-garlic sauce
• salt
• water
• wonton

Instructions

1. 1 Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
2. 2 While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

By SunnyDaysNora

Ingredients

• ✓ chicken broth
• bean thread
• lemongrass
• ginger root
• garlic
• chicken breast
• shrimp
• lime juice
• fish sauce
• jalapeno pepper
• cilantro

Instructions

1. 1 Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.
2. 2 Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.

By Marcia

Ingredients

• ✓ chicken broth
• sugar
• cornstarch
• water
• white vinegar
• soy sauce
• sesame oil
• chile paste
• garlic

Instructions

1. 1 Mix together sugar and cornstarch in a saucepan. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes.

By reykjaviky

Ingredients

• ✓ chicken broth
• green onion
• egg
• bean sprout
• soy sauce
• peanut oil
• mushroom
• cornstarch
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ chicken broth
• soy sauce
• cornstarch
• ground ginger
• vegetable oil
• chicken breast
• garlic
• mushroom
• water chestnut
• snow pea
• sesame seed

Instructions

1. 1 Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
2. 2 Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
3. 3 Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

By REBECCAROD

Ingredients

• ✓ chicken broth
• egg
• salt
• tapioca flour
• water
• ginger
• garlic
• green onion
• sesame oil
• white pepper

Instructions

1. 1 Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
2. 2 Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

By Fei Fei

Ingredients

• ✓ chicken broth
• green onion
• bok choy
• carrot
• celery
• soy sauce
• ginger root
• peanut butter
• sriracha sauce
• garlic
• sugar
• ramen noodle
• chicken

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ chicken broth
• egg
• cornstarch
• garlic salt
• chicken tender
• vegetable oil
• cider vinegar
• white sugar
• ketchup
• soy sauce
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place beaten egg in a shallow bowl. Place cornstarch and garlic salt into a large resealable plastic bag.
3. 3 Dip chicken in beaten egg, allowing excess to drip off. Drop chicken into cornstarch mixture, seal the bag, and shake until well coated.
4. 4 Heat oil in a large skillet over medium heat. Cook chicken in hot oil, turning occasionally, until browned, about 5 minutes. Transfer chicken to a baking dish.
5. 5 Stir together vinegar, sugar, broth, ketchup, soy sauce, and salt in a medium bowl. Pour over chicken in the baking dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dawn Schultz

Ingredients

• ✓ chicken broth
• bean sprout
• shrimp
• egg
• green onion
• garlic powder
• vegetable oil
• cornstarch
• sugar
• cooking wine
• soy sauce

Instructions

1. 1 Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
2. 2 Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more egg patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. 3 Meanwhile, to make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. 4 Spoon sauce over egg patties.

By Karen

Ingredients

• ✓ chicken broth
• yellow curry paste
• sugar
• curry powder
• salt
• soy sauce
• coconut milk
• canola oil
• chicken breast
• garlic
• ginger
• onion
• potato

Instructions

1. 1 In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. 2 Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.

By BlondeCook

Ingredients

• ✓ chicken broth
• soy sauce
• cornstarch
• garlic
• red pepper
• sirloin steak
• vegetable oil
• broccoli floret
• onion
• water chestnut
• peanut

Instructions

1. 1 Stir together soy sauce, cornstarch, garlic, and crushed red pepper in a non-metal bowl. Add steak and toss to coat. Cover the bowl and refrigerate for 20 minutes.
2. 2 Heat oil in a wok or large skillet over high heat. Stir-fry beef in hot oil until no longer pink, about 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in broth and bring to a boil. Stir in peanuts; cook for 1 minute and serve hot.

By Allrecipes Member

Ingredients

• ✓ chicken broth
• broccoli floret
• water
• peanut oil
• garlic
• soy sauce
• oyster sauce
• ginger root
• shrimp
• water chestnut
• cornstarch

Instructions

1. 1 Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2. 2 Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.
3. 3 Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.

By AkronJoya

Ingredients

• ✓ chicken broth
• sesame oil
• chile paste
• ginger root
• turmeric
• chicken breast
• celery
• soy sauce
• sugar
• ramen noodle
• lettuce
• green onion

Instructions

1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara

Ingredients

• ✓ chicken broth
• sesame oil
• soy sauce
• hoisin sauce
• cornstarch
• garlic
• sriracha
• chicken breast
• cornstarch
• soy sauce
• cooking spray
• scallion
• sesame seed

Instructions

1. 1 For the sauce: Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the air fryer basket. Spray with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the center, about 8 minutes more.
5. 5 Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ chicken broth
• soy sauce
• hoisin sauce
• cornstarch
• ginger
• rice vinegar
• brown sugar
• white pepper
• red pepper flakes
• firm tofu
• canola oil
• green onion
• peanut
• sesame seed

Instructions

1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ chicken broth
• lobster
• peanut oil
• garlic
• ground pork
• ginger root
• cooking sherry
• soy sauce
• cornstarch
• brown sugar
• green onion
• egg

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419