Rinse and slice the Eggplant (2).
Rinse and slice the Daikon (2).
Rinse, trim, and chop the Baby Bok Choy (2 bunch).
Rinse and trim the Chinese Long Beans (1 bunch).
Dice the Tomato (2).
Chop the Garlic (2 clove).
Heat Canola Oil (2 tablespoon) in a medium stockpot. Sauté Onion (1) and garlic until tender. Add Beef Stew Meat (1 pound) and sauté until browned.
Pour in Water (1 quart). Bring water to a boil, add Tamarind Soup Base (1 package), reduce heat, and simmer for 30 minutes.
Add remaining vegetables. Simmer for 20 minutes. Stir occasionally.
Serve with rice or enjoy by itself! Best served hot.