January 2026

A three-course wok meal built out (mapo tofu, ginger beef, garlic broccoli, all in 30 minutes), alongside a chashu pork braise and a pork velveting technique dialed in — the wok lesson of the month being that velveting genuinely works, and scorching the oil matters. Also on the list after a good meal out: dal, paratha, and homemade yogurt.

Monday, January 19th

Post-holidays grind (fresher foods)

Indian food TODO

We had some Indian food this week that has me wanting to add a few dishes to my book:

• some forms of dal → Dal tadka
• paratha (bread) for dipping (Ethan has a great video recipe for this)
• homemade yogurt, seasoned

Wednesday, January 14th

Wok learnings

1. Velveting really works. Takes some practice, but wow.
2. Scorching the oil and some of the sauces really makes a difference in flavours.

Sunday, January 11th

Pork loin for the week

• ½ as sliced (for stir-fry)
• ½ as chashu

Chashu braise

→ Chashu pork

• 250 ml water
• 250 ml soy sauce
• 250 ml mirin
• 2 tablespoons sugar
• 2 teaspoons oil
• 500 g pork (belly, or loin towards the rib end)
• 2 large garlic cloves, crushed and peeled
• 3 green onions, cut lengthwise into 5 cm (2-inch) pieces
• 5 cm (2 inches) fresh ginger root, thinly sliced (peeled if desired)

1. Sear pork. Deglaze pan. Add braise ingredients and bring to low simmer.
   1. cook to 85°C (belly) or 60°C (loin)
   2. 1-2 hours on low/simmer
2. Refrigerate in braise liquid for 24 hours. Slice as needed, reheat in oil, stock, oven, etc. Freeze leftovers or use within 3 days.

Velveting (pork)

→ Velveting (pork)

• 350 g pork
• 5 g water (if needed, but I’ve never used it)
• ½ teaspoon baking soda (optional)
• 1 ½ teaspoons cornstarch

Optional flavouring:

• 7 g Shaoxing wine
• 7 g oyster sauce
• 1 teaspoon vegetable oil (plus more for stir-frying)
• ¼ teaspoon sesame oil (optional)
• ⅛ teaspoon white pepper (optional)

Add pork to mixture and massage for ~3 minutes, then rest for 30.

Saturday, January 10th

Wok with Bruce

A fairly quick 3 course wok meal that can be made in 30 minutes or less in a single wok:

1. Mapo tofu (mince)
2. Ginger beef (mince)
3. Garlic broccoli

These pair nicely with pickled veg as well, and things like bean sprouts, bok choy, etc. Make and hold the mapo tofu, then ginger beef, and lastly the garlic broccoli. Serve over rice, top with sliced scallions, toasted sesame seeds, and some sort of crunchy chili oil.

Garlic broccoli

→ Garlic broccoli

• ~4 cups broccoli
• 5 cloves garlic
• 1 tablespoon oil
• 1 tablespoon Shaoxing wine
• 250 ml chicken stock or dashi
• ⅛ teaspoon white pepper
• ½ teaspoon sesame oil
• cornstarch slurry to thicken (1 tsp cornstarch, 1 tbsp cold water)

Weeknight ginger beef (minced)

→ Weeknight ginger beef

• 3-inch piece ginger
• 6 garlic cloves
• 1 shallot
• 2 limes
• ¼ cup soy sauce
• 2 tablespoons sriracha
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1½ pounds ground beef chuck (80% lean)
• Kosher salt
• ½ cup thinly sliced cilantro leaves and stems

(from That Sounds So Good)

The OG author cooks this in a skillet, but it can equally be done in a wok:

• fry ginger, adding garlic halfway, then onion in oil
  • add soy (drizzling around edges) and lime juice (and wine)
• add beef mince (my precooked/frozen)
  • reduce, while adding fish sauce, sriracha
• add to stir-fried broccoli and carrots (julienned) and combine
• plate

Weeknight mapo tofu

→ Weeknight mapo tofu

• 2 tablespoons neutral oil
• 120 g ground beef (half of a medium deli portion of beef)
• 2 cloves of garlic, thinly sliced
• 1 inch knob of ginger, julienned or thinly sliced
• 2 scallions, chopped into ¼-inch pieces (dark greens reserved for garnish)
• 2 tablespoons (30 ml) sake
• 2 tablespoons (30 ml) mirin
• 1 tablespoon (15 ml) shoyu or light soy sauce
• ¼ cup (60 ml) low-sodium chicken stock, dashi, or water
• 1½ pounds medium to firm silken tofu, cut into ½-inch cubes
• steamed rice and chili oil, for serving
• cornstarch slurry to thicken (1 tsp cornstarch, 1 tbsp cold water)

Spices:

• Sichuan pepper (1-2 tbsp)
• 4-5 chopped red chilies
• 1 tbsp sweet paprika

Adapted from The Wok (but towards Sichuan)

Similar method:

1. Toast whole spices, cool, then grind into a medium powder.
2. Heat oil, ginger, adding garlic, scallions (or onions),
   1. then the spice powder.
3. Add soy sauce along the edge of the wok,
   1. then mirin/sake.
4. Add precooked mince (half a 250 ml container),
   1. reduce slightly.
5. Add water/stock (until slightly soupy)
   1. reduce and thicken as desired
   2. taste for seasoning
6. Add tofu and stir carefully.
7. Top with onions (if you have them).