Stir-fried water spinach (Cha tra koun) from My Cambodia - A Khmer Cookbook (page 205) by Nite Yun

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed jasmine rice (Bai); Stir-fried mussels in tamarind sauce (Cha krom tuk ampil)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on December 30, 2025

    I didn’t have water spinach so I used Bok Choi. It was excellent. I would have added the stock sooner with the stems to help them cook and soften as the leaves just wilt

  • jenburkholder on December 15, 2025

    Very good. Don’t think it needed the broth, water spinach gives off enough liquid on its own. Sauce was deliciously savory.

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