4 garlic cloves
1 piece fresh ginger (1 in. square), cut into chunks
2 pork loin chops or beef steaks
1/2 tsp. sea salt
1 T olive oil
4 c beef broth
2 T soy sauce
1 head bok choy
1 sm. onion, diced
1. Whirl garlic and ginger in a food processor until minced. Trim fat from pork.
Sprinkle meat with half of garlic mixture and all the salt.
2. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the pork lightly, stirring occasionally, 3 to 6 minutes. Transfer meat to a cutting board and cut across the grain into 1/4-in. slices.
3. Reduce heat to medium. Add remaining garlic mixture and diced onion to pan and cook until softened, about 1 minute. Add broth soy sauce and galungal root. Cover and bring to a boil over high heat, then reduce heat and simmer 5 minutes.
4. Meanwhile, trim end from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into stew and simmer just until wilted and tender. Stir in pork slices and cook until cooked through.
Optional: I like to throw in some rice noodles or serve over a bowl of jasmine rice to add a little bit more substance and my kids LOVE this light and delicious soup!