Tom Jubchai

Wed, Jan 5, 2011


Ten Vegetable Stew
A very hearty dish, this can also be served as a complete meal.

-1 tablespoon oil
-6 garlic cloves (kratiem), minced
-1 lb (500 g) pork, cut into cubes
-1/2 cup minced cilantro/coriander leaves (bai pak chee)
-1 teaspoon salt
-1 teaspoon white pepper
-4 cups (1qt/1 l) water
-1/2 cup (4 fl oz/125 ml) light soy sauce
-1/3 cup (3 oz/90 g) sugar
-4 oz (125 g) bok choy
-4 oz (125 g) cabbage
-4 oz (125 g) Chinese broccoli
-4 oz (125 g) napa cabbage
-4 oz (125 g) celery
-4 oz (125 g) green onions/scallions/spring onions
-4 oz (125 g) sweet chard
-4 oz (125 g) swamp cabbage
-4 oz (125 g) carrots
-4 oz (125 g) spinach

1. Heat a large pot and add the oil and garlic. Add the pork and stir-fry for 3 minutes. Add all the ingredients except the vegetables. Heat to boiling, cover, and cook for 15 minutes.
2. Slice all the vegetables, add them to the pot and cook for 10 minutes longer. Serve in a large soup tureen.

Tom Jubchai Thailand

Tom Jubchai Thailand

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- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.

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