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Thu 27 Apr 2017
Tom Jubchai
Written by Thai Recipe   
Wednesday, 21 February 2007 19:31

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

How to cook:

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.


Information from: "Thailand the Beautiful Cookbook". Click on the name to buy the book or click here to buy other cookbooks.