Stir Fried Morning Glory or Water Spinach Recipe for Cambodian Char Trokuon. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Stir Fried Morning Glory or Water Spinach Recipe for Cambodia’s Char Trokuon

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This stir-fried morning glory or water spinach recipe makes the Cambodian dish char trokuon, which is generally eaten family-style as one element of a spread of dishes, centred around rice, that would typically include a soup, perhaps a grilled fish, a salad, and maybe a curry. This is so good, we are very happy eating it just with a bowl of rice.

Our stir fried morning glory recipe makes a healthy Cambodian dish called char trokuon, which is super easy to make. In a Cambodian home a plate of stir fried green vegetables, such as morning glory, is generally eaten as one element of a communal meal served family-style: an array of dishes are laid out on the table and meant to be shared.

‘Char’ means to stir-fry or wok-fry and ‘trokuon’ means morning glory (Ipomoea aquatic), also known as water spinach, river spinach, Chinese spinach, Chinese watercress, and swamp cabbage. As there is no standardisation when it comes to the romanisation of Khmer words, you might also see ‘char’ spelt a chha, cha, tcha, t’cha, and so on, and ‘trokuon’ spelt as trokoun, trakuon, trakon, trokon, etc.

This has caused some headaches while research and writing our epic Cambodian cookbook and culinary history as we’ve been testing out Cambodian recipes in recent months, while staying at home quarantine cooking and engaging in cooking projects in our kitchen in Cambodia’s Siem Reap. But it makes life interesting!

While you’re here… we’re still looking for patrons to support our first-of-its-kind Cambodian culinary history and cookbook, and despite the challenging times in which we all live, we need to ramp up our fund-raising efforts. After seven years working on and off on the project, we’re now working on the book full-time here in Cambodia and need to complete everything by December.

We need more funds to do so, to pay for our research assistant cum translator, a driver and car, travel expenses in Cambodia for all of us, and fees and food expenses for the local old cooks whose recipes and stories we’ll be documenting.

You can help with a monthly pledge from as little as US$5 or one-off donation via Patreon. We’re also selling photography prints, posters and canvases, and cool products, such as tote bags, pouches, iPhone/laptop cases, travel mugs, wall clocks, stools, face masks, and more at our Grantourismo shop.

Stir Fried Morning Glory Recipe for Cambodian Char Trokuon

This stir-fried morning glory or water spinach recipe makes the Cambodian dish char trokuon, which is generally eaten family-style as one element of a spread of dishes, centred around rice, that would typically include a soup, perhaps a grilled fish, a salad, maybe a curry. I am also very happy eating this with just with a bowl of rice!

Rice is always central to the Cambodian meal, rather than served as a side or accompaniment, with a large mound piled onto the centre of each plate and the rice bowl left on the table. In a comfortable home in the city, that shared meal, typically eaten for lunch or dinner, might include a dip such as prahok k’tis, a samlor (soup or stew) such as samlor machou kroeung sach ko, perhaps a grilled fish or roast chicken, maybe a salad such as this grilled beef salad, and perhaps a Cambodian curry.

The number of dishes would depend upon the number of people eating and how comfortable the family was, and the type of dishes would be dependent upon whether it was a work day or weekend and how much time they had to prepare and enjoy their food. In a more modest home of more limited means in the countryside a plate of stir-fried greens might only be eaten with rice and a soup.

If you’re a regular reader, you may have noticed that we often mention that many of the more substantial Cambodian dishes, such as soups and stews, curries and barbecues, are typically eaten with sides, such as fresh salads and stir-fried greens, yet we’ve not yet published any of those. Well, that changes now. This stir-fried morning glory recipe is the first in a series of Cambodian recipes for vegetable sides and salads.

And if you think this dish looks familiar, but you don’t know much about Cambodian food, you may well have eaten this or a similar stir-fried morning glory dish at a Cantonese, Thai or Vietnamese restaurant, and maybe cooked it yourself. Variations of this dish are found in most regional Chinese and Southeast Asian cuisines.

The Cantonese version is distinguished by its fermented tofu or preserved bean curd. There’s a similar Vietnamese morning glory dish with the addition of fish sauce, which is used widely in Vietnam, Cambodia and Thailand.

In Thailand, where it’s also known as Siam watercress (different to what we know as watercress in other Southeast Asia countries) and is called phak bung (in Thai) or ong choy (in Cantonese, if you’re looking for it in Chinatown), there’s a similar morning glory dish with the addition of even more chillies, along with yellow bean paste, and without sesame oil.

In the nyonya cooking of Singapore and Malaysia, it’s called kangkung belacan and is stir-fried morning glory with the addition of belacan or shrimp paste, ginger and pepper, but no sesame oil.

Tips for Making this Stir Fried Morning Glory or Water Spinach Recipe

One of my best tips for making this stir-fried morning glory or water spinach recipe is that you can replace it with any of the Southeast Asian or Chinese greens. So, don’t fret if you can’t find it. It is banned in much of the USA, for instance, where it’s considered to be a noxious weed, and can only be grown with a permit. This technique of stir-frying can be applied to all types of Chinese leafy greens. We especially love stir-fried bok choy this way.

When you’re looking for morning glory outside Southeast Asia, note that you’ll need to ask for ‘water morning glory’ or water spinach. There are two types of morning glory grown in Southeast Asia, one on land and one in water. While you could use either, the morning glory grown in water, which has long hollow crunchy stalks, works best for this dish.

When you’re using any of these leafy greens, always wash them thoroughly as quite often they are grown in sandy soil so you want to remove that grit. If you’re living in Southeast Asian, unless you know you’re buying from an organic grower, you probably want to wash away that last spray.

For this stir-fried morning glory – and any leafy Asian greens being cooked this way – you’ll typically blanch the vegetables first. However, sometimes I don’t blanch the leafy greens if I’m only making a small amount. I just use a little stock so I have some liquid in the wok.

If you are blanching, however, it is important not to skip the ice bath. The ice bath serves two purposes. Firstly, it stops the greens cooking and getting wilted, and secondly, it also helps to retain the bright green colour.

Some variations of this stir-fried morning glory recipe call for a lot more oyster sauce and sesame oil. As far as I’m concerned, too much oyster sauce overwhelms the dish. Keep in mind that stir-fried morning glory and other green leafy vegetables are generally served alongside heavier, full-flavoured dishes to provide contrast and balance.

With sesame oil, a little really goes a long way, so don’t add it all at once, and only add enough to your taste.

Also note that while this stir-fry morning glory recipe calls for fried garlic, some people don’t like the slightly bitter notes so feel free to replace it with fried shallots, which are a little sweeter but have the same texture. In any case, the dish is served well having a little crunch to it.

Cambodian Stir Fried Morning Glory Recipe

Stir Fried Morning Glory or Water Spinach Recipe for Cambodian Char Trokuon. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Stir Fried Morning Glory or Water Spinach

This stir fried morning glory or water spinach recipe makes the Cambodian dish char trokuon, which, in a comfortable home in a city, is generally eaten family-style as one element of a spread of dishes, centred around rice, that would typically include an appetiser or two, a soup or stew, perhaps a grilled fish or roast chicken, a salad, maybe a curry. In a more modest home in the countryside it might only be eaten with rice - which a way that we're very happy to eat it. While this is a typical Cambodian dish, you'll find variations on this Chinese-influenced dish all over Southeast Asia.
Prep Time 10 minutes
Cook Time 10 minutes
Course Sharing
Cuisine Cambodian
Servings made with recipe6
Calories 118 kcal


  • 1 kg morning glory - washed, cleaned and cut into stems
  • 1 ½ tbsp garlic - chopped and crushed
  • 4 bird's eye chilies - sliced finely
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • ¼ tbsp chilli oil
  • 1 tbsp corn flour dissolved in 4 tbsp of cold water
  • 1 tbsp vegetable oil
  • 300 ml chicken stock


  • 2 tbsp fried garlic
  • ¼ cup long red chilies - julienned


  • In a stock pot, bring seasoned water to a boil and blanch the morning glory for 30 seconds.
  • Transfer to an ice bath and when cold, strain in a colander.
  • Place a wok on medium high heat, then turn the wok off add a tbsp of oil. Swirl the oil around to coat the surface of the wok. Turn the heat back on to medium-high and sauté the sliced bird's eye chilies. Add the garlic and 30 seconds later, add the blanched morning glory and keep stir-frying.
  • Season the morning glory with soy and oyster sauces and add 1/2 cup of the chicken stock. Once boiling, add the corn flour mixture to the stock. Reduce a little and then add the chilli oil. Take off the heat and mix in the sesame oil.
  • Place the morning glory on a platter and sprinkle with fried garlic and the julienned red chilies.


Calories: 118kcalCarbohydrates: 15gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 2mgSodium: 683mgPotassium: 753mgFiber: 4gSugar: 3gVitamin A: 10879IUVitamin C: 150mgCalcium: 138mgIron: 4mg

Please do let us know if you make our stir fried morning glory recipe for Cambodia’s char trokuon here in the comments below, by email or on social media. We’d love to know how it turns out for you.


Lara Dunston Patreon


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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

4 thoughts on “Stir Fried Morning Glory or Water Spinach Recipe for Cambodia’s Char Trokuon”

  1. They call it water spinach at our local Asian fresh market and Chinese shoppers always seem to have a bunch sticking out of their shopping bag! So I made this tonight and it was great, so fresh!
    Thanks for the recipe.5 stars

  2. Hi Margaret, thanks for your comment. Yes, it’s a very popular ingredient for a stir-fry in Asia. We love it too and can eat it just with some rice as a snack!

  3. Hi Terence & Lara, I left a comment on your Asian leafy greens post (we loved that one). We wanted to make this another night as we’re working our way through your Cambodian recipes. I asked at Woollies and IGA but they had not heard of morning glory so I bought what was labelled ‘Chinese cabbage’. Is that the same? It was delicious! We’re in Melbourne and we have loads of markets, just tricky to get to right now. Anything else you recommend in place of morning glory?5 stars

  4. Hi Fiona, it’s such a tangle with all these names! You might find morning glory at an Asian supermarket, but if it looked similar, it probably was Chinese Kale, perhaps. You can really use any of the Asian greens – apart from cabbage for this. But here’s the rub, bok choy or pak choi is actually a form of cabbage. To explain further, the botanical name is Brassica rapa, and bok choy is from the Chinensis Group. The other type of greens from the Pekinensis Group, looks more like napa cabbage, which you should not use for this recipe.
    Now I have a headache! Hope that helped.

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