Kung Fu Kitchen
4th July 2019
In this weeks blog we’ll be delving into the lifestyle of probably the most well known martial artist of all time. We'll be discovering how they fueled their bodies before, during and after a martial arts workout, we’ll be finding out what they LOVED to eat as a treat and I’ll be showing you how we can recreate some of their Pre & Post Workout and Treat Meals in a simple step by step recipe guide.
Food has been one of the largest influences in my life. As restaurateurs it kept my parents in work, it put a roof over our heads and obviously it put food on the family table. So being able to blend my 42-year journey in martial arts with my complete and utter passion for food is totally awesome.
So today we celebrate in my opinion the greatest martial artist of all time, a man who literally made martial arts mainstream, a man who kick started so many individuals to express themselves completely, The Man, The Legend that is Bruce Lee.
Being one of the few Jeet Kune Do instructors in the UK to teach for the Bruce Lee family I have made it my mission to investigate what Bruce ate to fuel his body enabling him to maintain his fanatical training regime.
Bruce was very self-conscious of what food he would consume as if it didn’t fuel his body enabling him to train he wouldn’t bother eating it. A huge fan of Royal Jelly, Bruce would take a small vial before a demonstration saying that it gave him “Voom” and he would perform better with this instant hit of energy.
Bruce’s favourite meals were of course Chinese as it offered him a wider choice of nutritious food he liked to eat, in the proportions he wanted - Vegetables, Meat and Carbohydrates. He also liked to eat Pasta and often Linda would cook him an Italian meal.
The LOVE of Tea
Bruce was a huge fan of Tea and would pretty much drink it all day long; he preferred Liptons (Black Tea) and Linda would make a flask of Honey Tea for him to take on set when he was filming.
“Bruce appreciated the 4000 years plus of Chinese Experimentation with herbs and teas”
Bruce Lee – Honey Tea Recipe
Lipton Black Tea
Steep the tea in boiling water so it becomes quite strong, then add Honey to your own taste.
Bruce also supplemented his diet with either a Protein Shake or a fresh Juice drink. Way ahead of his time he had a juicer and Linda would create weird and wonderful juices for him.
Linda Lee Cadwell - “Juice allows your body to quickly assimilate the many valuable nutrients found in food”
Bruce Lee’s all time favourite meat dish contained beef. Whilst filming the Big Boss in Pakchong, Thailand, he wrote home frequently complaining there was very little beef, chicken or pork available and he was glad to have taken his vitamins with him.
Bruce Lee’s Beef with Oyster Sauce (Bruce’s favourite dish)
340g Fillet Beef
1 Large spanish onion (thinly sliced)
1 Clove garlic (minced)
4 Spring Onions (lengthway cut in half and halved again into thin pieces)
Salt to taste
3 to 4 tbsp Oyster sauce
1/2 tsp Salt (or to taste)
3 to 4 tbsp Oyster Sauce
1 tbsp veg oil
1/2 tsp Sugar
Splash of fish or chicken stock (or water)
Heat oil in a heavy based deep sided frying pan or wok. Add Beef and cook for approximately 1 minute, add onion & garlic, cook for a further minute or 2. Add the Salt, Oyster sauce, sugar and mix thoroughly then add the stock to create a sauce. To thicken mix the cornflour in a tiny bit of water to create a paste and pour over the now bubbling ingredients, constantly stirring at the same time. Finish with a dash of sesame oil.
Boiled Rice Recipe
2 cups uncooked Long Grain white rice
4 cups water
1. Put rice in sieve and submerge in a large bowl of water. Wash it thoroughly and discard the milky water. Keep washing and changing the water until it is nearly clear. Drain the water and leave the rice to stand in the sieve for 30 minutes.
2. Put washed rice and water in a heavy bottomed saucepan. Bring to the boil, once all of the water has been absorbed turn down to a low heat and cover pan with a lid. Allow to cook for a further 10 minutes and then turn off the heat. Leave the lid firmly in place for a further 20 minutes.
Spiced Bok Choy Recipe
0.5kg Baby bok choy
1 tbsp Olive oil
1 tbsp Ginger (minced)
1 tbsp Light Soy sauce
1 Garlic clove (minced)
1 Small red birds eye chilli (finely chopped)
½ tsp. sesame seed oil
Trim ends of bok choy. Wash, pat dry with paper towels, and
then set aside.
Heat a large non stick wok over medium-high heat. Add oil and then add ginger.
Cook ginger for about 30 seconds or until light golden and fragrant, now add the garlic and the chilli and cook for a further 30 seconds.
Stir in bok choy, soy sauce and sesame seed oil. Stir and toss bok choy and cook for 1-2 minutes or until bok choy is tender. Serve warm.
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