Sach chrouk char spee chern ko.
(Stir-fry bokchoy with pork.)

Stie fry bokchoy with grounded pork is easy and delicious recipe from Khmer Krom in Peam (Ha Tien). Authentic recipe used grounded water buffalo meat (korbey). Back then, one of natural ways to tenderized meat was chopped or grounded meat, and “korbey” meat tougher than most meat. My dad used to say to me in Khmer “kbal rung douch korbey” meaning "head hard like water buffalo". :)
• Ingredients :
  • ¼ Cup water
  • 1 Tablespoon cornstarch
  • 1 Tablespoon fish sauce
  • 1 Tablespoon soy sauce
  • ½ Tablespoon oyster sauce.
  • ½ Tablespoon sugar
  • 2 Tablespoons vegetable oil
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • ½ lb Grounded pork
  • 1 lb Bokchoy , chopped
  • ¼ Teaspoon black pepper
• Procedures :
  In a small bowl, mix water with cornstarch, fish sauce, soy sauce,oyster sauce and sugar together, mix well and set a side.
  Heat up a skillet or wok.
  When skillet is hot, add oil, garlic, onion and grounded pork, stirs well till meat tender.
  Add bok choy, stirs well.
  Seasoning with prepared sauce, stirs well till sauce thicken.
  Sprinkles with black pepper.
  Serve hot with rice.