1 tablespoon coconut oil
2-inch piece fresh ginger, grated (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
4-6 cups beef broth
4-6 cups chicken broth
1 pound Chinese Five-Spice Pork Ribs, off the bone
1 head fresh bok choy, coarsely chopped
1 batch Zucchini Noodles, sweated, not cooked
4 teaspoons ghee
4 hard-boiled eggs, cut in half lengthwise
8 scallions, thinly sliced
garnish: chopped fresh cilantro, fresh jalapeños, fresh lime juice
Heat a saucepan over medium-high heat and add coconut oil. When it’s melted, add the ginger and garlic, stirring frequently, until fragrant, about 30 seconds. Add the beef and chicken broth. Bring to a boil, then simmer, covered, about 10 minutes.
To the pot, add the pork and bok choy. Stir and simmer until the bok choy is tender and the meat is hot, about 5 minutes.
To serve, place some raw zucchini noodles in the bottom of a deep bowl. Add pork, greens, and broth. Drop 1 teaspoon of ghee into the bowl, place 2 hard-boiled egg halves into the broth, and sprinkle with the scallions. Garnish with cilantro, jalapeños, and lime juice, if that’s how you slurp.
Recipe From Well Fed