|beef, chicken, or pork stock|
|a big hunk of fresh ginger|
|a few garlic cloves|
|leftover 5-Spice Pork Ribs|
|1||head fresh bok choy or spinach, coarsely chopped|
|3-4||scallions, thinly sliced|
|2||hard-boiled eggs (optional)|
1. Place your stock in the slow cooker. Peel the ginger and cut into 1/2-inch slices; add to crockpot. Peel garlic and lightly smash with the flat side of a knife; add to crockpot. Cover and cook on high for 2 hours or low for 4 hours (or more). 2. When you’re ready to eat, heat a large skillet over medium-high heat, add 2 tablespoons water, and when it starts to boil, throw in the bok choy, sautéeing in the steam until it’s just tender. Divide among serving bowls. In the same pan, stir fry your desired amount of pork until it’s hot. Place the pork in the serving bowls, then ladle hot broth into the bowls until the veg and meat are almost covered. Sprinkle the top with sliced scallions and garnish with wedges of hard-boiled egg, if using.