Cambodian Stir-Fried Water Spinach with Pork, Fermented Soybeans, and Garlic

Juicy ground meat, crispy greens, and piquant fermented beans—this Cambodian dish comes together in minutes and captivates with its bright, rich flavor. Serve perfectly with a bowl of hot steamed rice.

Ingredients

• 1 pcs Water spinach
• 150 g Ground pork
• 2 tbsp Fermented soybeans
• 4 clove Garlic
• 1 tbsp Vegetable oil
• 1 tsp Fish sauce
• 1 pinch Sugar
• 1 pcs Chili pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Once the oil is well heated, add minced garlic and stir-fry for about 30 seconds—until fragrant, but being careful not to let it burn.
2. Add the ground pork and immediately break it into small pieces with a spatula. Stir-fry constantly for 2–3 minutes until completely cooked through and lightly browned.
3. Stir in the fermented soybeans and cook for another minute, thoroughly mixing them with the pork—the sauce should coat the meat evenly.
4. Add the chopped water spinach and stir-fry vigorously for 2–3 minutes. The greens should retain their bright color and light crispness—do not overcook!
5. Taste the dish and adjust the seasoning: add fish sauce if you need more saltiness, or a pinch of sugar for balance. Immediately transfer to a plate and serve with steamed rice.