Smartweed Stirred with Cured Pork
藜蒿炒腊肉 · lí hāo chǎo là ròu
My uncle in Jiujiang’s Poyang Lake area would forage wild lihao at dawn in March—then stir-fry it with last winter’s larou over a wood fire, serving it still crackling hot in a blue-and-white porcelain bowl he’d brought from Changsha.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Hunan-style cured pork belly (larou)湖南腊肉（腊肉）🏮 asian140 g
- Fresh smartweed (lihao)藜蒿🛒 local200 g
- Scallions, white and light green parts, cut into 3 cm lengths小葱段（葱白及淡绿段）🛒 local40 g
- Shaoxing wine绍兴酒🏮 asian15 ml
Hunan-style cured pork belly (larou): Slice 4 mm thick, on slight diagonal. Blanch 60 seconds in simmering water if very salty.
Fresh smartweed (lihao): Look for tender, bright green stems with purple-tinged tips; substitute asparagus tips + fresh tarragon (1 tsp) if unavailable.
Scallions, white and light green parts, cut into 3 cm lengths: Adds aromatic lift—use only fresh scallions, not dried.
Shaoxing wine: Essential for lifting gaminess—do not substitute cooking wine; use dry sherry if unavailable.
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Instructions
1Blanch larou slices in simmering water for 60 seconds. Drain well and pat dry with paper towels.
焯水去咸定型
🔍 Look for Medium heat 60 秒 · 60 secondsVisual: 水面轻泡裹肉片，非滚沸。Water bubbles gently around slices; no vigorous boil.
You know it's right when: 腊肉边缘转不透明、略挺实。Edges of larou turn opaque and slightly firm.
2Heat wok over high heat until smoking lightly. Add larou and stir-fry 90 seconds until edges begin to crisp but centers stay tender.
旺火锁香
🔍 Look for High heat 90 秒 · 90 secondsVisual: 腊肉边缘呈细金边；表面泛腊油光泽。Larou edges develop fine golden lace; surface glistens with rendered fat.
You know it's right when: 满屋烟香，无焦糊气。Distinct smoky aroma fills kitchen—no burning odor.
3Push larou to wok perimeter. Add scallions to center and stir-fry 20 seconds until fragrant and slightly softened.
葱段先爆香
🔍 Look for High heat 20 秒 · 20 secondsVisual: 葱段油亮、翠色更鲜，无褐变。Scallions turn glossy and brighter green; no browning.
You know it's right when: 清甜葱香明显上扬。Sharp, sweet onion scent rises clearly.
4Add lihao sprigs in batches. Stir-fry 1 minute per batch, tossing constantly, until stems turn vibrant green and feel springy when pressed.
分批炒保翠嫩
🔍 Look for High heat 每批1分钟 · 1 minute per batchVisual: 茎秆转翡翠色；尖端紫晕尚存；无萎蔫或焦黑。Stems brighten to emerald; tips retain purple hue; no wilting or blackening.
You know it's right when: 藜蒿散发清草本蒸汽，非青涩或酸腐气。Lihao releases clean, herbal steam—not vegetal or sour.
5Drizzle Shaoxing wine around inner rim of wok. Toss 30 seconds until alcohol cooks off and aroma blooms.
锅边淋酒激香
🔍 Look for High heat 30 秒 · 30 secondsVisual: 偶有火苗跃起；蒸汽携花果坚果香。Brief flame may leap up; steam carries floral, nutty fragrance.
You know it's right when: 辛辣酒气散尽，转为温润复合香。Sharp alcohol sting disappears; replaced by warm, complex aroma.
Tips
- · Never chop lihao—whole sprigs give signature crunch and release aroma gradually.
- · If using asparagus-tarragon substitute, add tarragon only in final 10 seconds to preserve freshness.
- · This dish shines best within 10 minutes of cooking—serve immediately with steamed rice.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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