Thai Pork and Vegetable Stew (Jab Chai)

In a large pot, add the oil, garlic and white pepper and saute over medium heat until the garlic starts to turn golden.
2 tablespoon neutral oil, 6 cloves garlic, chopped, ½ teaspoon ground white pepper
Add the pork ribs and quickly stir to mix with the garlic, then add the water. Add the shiitake mushrooms, daikon, soy sauce, oyster sauce, Thai seasoning sauce, and just enough black soy sauce to darken the stew color slightly. Simmer gently over medium-low heat, partially covered, for about 30 minutes, until the meat is fork-tender.
1½ pounds chopped pork ribs, 6 cups water, 3 dried shiitake mushrooms, 8 ounces peeled daikon, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, ½ tablespoon Golden Mountain Sauce, 1 teaspoon black soy sauce
Use tongs to remove the mushrooms from the soup, squeezing them to get rid of excess liquid, and set aside to cool on a cutting board. Then add the carrots, cabbage, and Chinese broccoli; simmer for another 10 minutes, or until the veggies are tender. If needed, top up the soup with more water so everything is barely submerged.
1 medium carrot, 2 cups green cabbage pieces, 2 cups Chinese broccoli (gai lan)
While the veggies are cooking, slice off the mushroom stems. Thinly slice the caps and add them back to the soup.
Taste and adjust the seasoning with more soy sauce as needed. Serve with jasmine rice (this is what Thai people do) or enjoy on its own.
Jasmine rice