Smartweed Stirred with Cured Pork

藜蒿炒腊肉

Smartweed Stirred with Cured Pork — HunanJiujiang home cooking.

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. (Water bubbles gently around slices; no vigorous boil.)
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. (Larou edges develop fine golden lace; surface glistens with rendered fat.)
3. Push larou to wok perimeter. Add scallions to center and stir-fry 20 seconds until fragrant and slightly softened. (Scallions turn glossy and brighter green; no browning.)
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. (Brief flame may leap up; steam carries floral, nutty fragrance.)