Lemongrass Stir Fry

Cha Kreung (Lemongrass Stir-fry)

in Cambodian, Vegan

Cha Kreung translates to Lemongrass stir-fry, it is one of Cambodia’s staple dishes. The lemongrass paste is very aromatic, lemon-y and wonderful! This authentic dish is typically made with chicken. Fortunately, soy curls has the same taste and texture as chicken. This vegan version is so close to the original, the chicken is not even necessary.

The lemongrass and the limes leaves really stand out in this dish. The lime leaves, lemongrass and Thai chili peppers each can be found at most Asian Markets. Fresh or frozen: lemongrass, lime leaves, Thai chili peppers work really well in this dish.

  • Kaffir Lime Leaves
  • Thai Chili Peppers
  • Lemongrass

Finely mince the lemongrass. Remove kaffir lime leaf stems. Finely chop the leaves. Add the lemongrass, lime leaves, chilies and garlic to mortar.


Smash the contents of the mortar with a pastel until it looks like curry paste.

In medium sized bowl, add the dry soy curls and boiling water. Let sit for 2 to 4 minutes.

  • Add boiling water to soy curls, let sit for 2 to 4 minutes

Drain and squeeze the soy curls to remove the excess water.

  • Cook in a hot pan for 1 to 2 minutes or until golden brown

Add oil to the pan and heat to medium high heat. Add chopped garlic and 3 whole kaffir lime leaves. Stir for 3 seconds until you smell the lime leaves fragrance. Add the lemongrass paste and stir for 3-5 seconds to get the aromatic smell.

Add red and green bell peppers and stir. Add oyster sauce, sweet soy sauce and salt. Stir for a few seconds to cook the bell peppers. Add water and stir. Finally add soy curls and cook for 15- 30 seconds.

Serve with steamed white rice.

Cha Kreung Lemongrass Stir-fry

  • Servings: 4
  • Difficulty: medium
  • Print

Cha Kreung also known as Lemongrass stir-fry is one of Cambodia’s staple dishes. The lemongrass paste gives this wonder lemony fragrance, it is very aromatic. Normally, Cha Kreung is made with chicken. Fortunately, this authentic dish can be made with soy curls which have the same taste and chicken texture.

Lemongrass Paste Ingredients

  • 1 tsp corn starch
  • 1 stalk lemongrass
  • 4 kiffir lime leaves
  • 9 garlic cloves
  • 2 tsp turmeric powder
  • 1 Thai chili pepper (optional)

Prepare the Lemongrass Paste

  1. Finely mince the lemongrass. You can also use pre-cut frozen lemongrass.
  2. Remove kaffir lime leaf stems. Finely chop the leaves.
  3. Peel 5 garlic cloves
  4. Add all the ingredients in the mortar and smash with a pastel until it looks like curry paste.
  5. Add turmeric powder
  6. Set it aside

Soy Curls Ingredients

  • 1 ½ cup soy curls
  • ½ tsp salt
  • 1 tbsp oil
  • Dash of pepper
  • 2 ½ cup hot water

Prepare the Soy Curls

  1. Add dried soy curls to a bowl
  2. Add hot water and let it sit for 2 – 4 minutes.
  3. Drain and squeeze to remove the excess water.
  4. Add salt, pepper and oil. Coat well.
  5. In a hot pan, add soy curls and cook 1-2 minute on each side until golden brown.
  6. Remove the soy curls and let it set aside.

Stir-fry Ingredients

  • 1 red bell pepper, chopped
  • 2 green bell peppers, chopped
  • 3 tbsp oyster sauce or mushroom oyster sauce
  • 1 tbsp sweet soy sauce
  • 2 tbsp oil
  • 3 whole kaffir lime leaves
  • 3 garlic cloves, chopped
  • ½ tsp salt
  • ½ cup water

Prepare the Stir-fry

  1. Add 2 tbsp of oil to pan.
  2. Heat pan to medium high heat,
  3. Add chopped garlic and 3 whole kaffir lime leaves. Stir for 3 seconds until you smell the lime leaves fragrance.
  4. Add the lemongrass paste and stir for 3-5 seconds to get the aromatic smell.
  5. Add red and green bell peppers and stir.
  6. Add oyster sauce, sweet soy sauce and salt. Stir for a few seconds to cook the bell peppers.
  7. Add water and stir. Finally add soy curls and cook for 15- 30 seconds.
  8. Serve with steamed white rice.