I like Asian food as well. Last night I scissor cut a pound of boneless porkchops and stir fried them in oil, added garlic, ground ginger, soy sauce, some sweetener, chicken stock, and a pound of fresh bean sprouts. I have half the recipe left, can either reheat or drain and use it in an egg foo yung today.

I often make soups using greens like Napa and chicken broth, pork or chicken chunks/slices, and cubed tofu. Season with garlic, onion, soy, ginger, chili oil, as desired. Thin sliced tofu browned in chili oil (careful, HOT) blended with milder oil is a great treat.

Egg drop soup is an easy quick lunch, use chicken broth, beat two eggs, drip into boiling soup while stirring. It isn't necessary to thicken soup, as a matter of fact the restaurants I went to when young did NOT thicken egg drop soup. Snip scallions into soup if you like.

I still refer to my Asian recipe books and most can be altered for this WOE. Use sweetener for sugar and skip thickening sauces.