Smartweed Stirred with Cured Pork

藜蒿炒腊肉

Smartweed Stirred with Cured Pork — a Hunan Chinese recipe, ready in about 28 minutes. Step-by-step instructions with photos.

Ingredients

• Hunan-style cured pork belly (larou)
• Fresh smartweed (lihao)
• Scallions, white and light green parts, cut into 3 cm lengths
• Shaoxing wine

Instructions

1. Blanch larou slices in simmering water for 60 seconds. Drain well and pat dry with paper towels.
2. Heat wok over high heat until smoking lightly. Add larou and stir-fry 90 seconds until edges begin to crisp but centers stay tender.
3. Push larou to wok perimeter. Add scallions to center and stir-fry 20 seconds until fragrant and slightly softened.
4. Add lihao sprigs in batches. Stir-fry 1 minute per batch, tossing constantly, until stems turn vibrant green and feel springy when pressed. (Stems brighten to emerald; tips retain purple hue; no wilting or blackening.)
5. Drizzle Shaoxing wine around inner rim of wok. Toss 30 seconds until alcohol cooks off and aroma blooms.