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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

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

Print Recipe Rate Recipe
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: 6
Calories: 118kcal
Author: Lara Dunston

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 118kcal | Carbohydrates: 15g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 683mg | Potassium: 753mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10879IU | Vitamin C: 150mg | Calcium: 138mg | Iron: 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.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

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.

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Comments

  1. Margaret B says

    July 21, 2020 at 11:12 am

    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. Terence Carter says

    July 21, 2020 at 11:21 am

    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!
    Cheers
    T

  3. Fiona says

    August 19, 2020 at 3:42 pm

    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. Terence Carter says

    August 19, 2020 at 4:43 pm

    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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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
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I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

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You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

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My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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