Heat the cooking oil in a wok or frying pan.
Saute the garlic and ginger until fragrant. Add the onion, tomatoes and chilies. Season with fish sauce. Continue sauteeing until softened.
Add the pork. Cook, stirring often, until the meat is no longer pink.
Pour in about a cup of water and add the yard-long beans. Stir. Taste and add more fish sauce, as needed. Lower the heat, cover and simmer for 10 to 15 minutes.
Meanwhile, parboil the squash, eggplants and okra until about 80% to 90% done. Drain. Refresh in cold water and drain again.
Add the parboiled vegetables to the pork. Pour in the coconut cream. Stir gently. Taste and add more fish sauce, if needed. Over medium heat, allow the pork and vegetables to boil gently, uncovered, for about five minutes or until the vegetables are cooked through.
Taste one last time and adjust the seasonings before serving the mixed vegetables with coconut cream.