Recipe: Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic

Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented soybeans add a burst of umami. I got the recipe from Linda at Meas Family Homestay in Takeo. She would often make the stir-fry for lunch, served with rice on the side, and the delicious dish is always a hit among the guests at the homestay.

Notes

In the video below, Linda is making a rather big portion. I’ve tried to scale the recipe down a little to make it suitable for 2 servings.

To prepare morning glory (water spinach) for cooking, start by thoroughly rinsing it under cold water to remove any dirt or sand. Cut the morning glory into 2-3 inch pieces. If the stems are thick, you can split them lengthwise for a more tender texture. Once prepared, the morning glory is ready for stir-frying. The stems should only be cooked for a few minutes to retain the crispness and vibrant color.

Fermented soy beans: Should be possible to find in Asian grocery stores or online shops. The brand Linda is using is called “UFC Salted Soybean”. Some soybeans are bottled in a very salty brine, and if that is the case, you might need to wash the soybeans before adding them to the dish, or the dish might get too salty.

The salty flavor from the soybeans and the garlic is usually enough seasoning, but it the dish is too salty, you can add a little sugar (palm sugar or regular sugar). If the dish isn’t salty enough, you can add fish sauce. If you like a more spicy variant, you can add a bit of red chili.

Recipe: Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic

Recipe by Mitzie Mee – Sanne

Course: Dinner, Recipes

Servings

2-3

servings

Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented soybeans add a burst of umami. I got the recipe from Linda at Meas Family Homestay in Takeo. She would often make the stir-fry for lunch, served with rice on the side, and the delicious dish is always a hit among the guests at the homestay.

Cook Mode

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Ingredients

• 1 bunch morning glory, , washed and cut into 2-3 inch pieces, about 4 cups (1L)

• 5 oz (150g) minced pork

• 2 tbsp fermented soy beans

• 4 cloves garlic, finely chopped

• oil for frying

• Fish sauce and palm sugar (or regular sugar) for seasoning

• Optional: chili

Directions

• In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add the garlic and stir-fry for about 30 seconds, until fragrant but not burnt.
• Add the minced pork to the pan and break it up with a spatula. Stir-fry until the pork is fully cooked and browned, about 2-3 minutes.
• Stir in the fermented soy beans and cook for another minute, mixing it thoroughly with the pork.
• Toss in the cut morning glory and stir-fry for 2-3 minutes to retain its bright green color and crisp texture.
• Check the seasoning and adjust with fish sauce or sugar if needed. Transfer to a serving dish and serve immediately with steamed rice.