One shopping trip, one week of dinners. We work out the order so a single ingredient gets used up instead of thrown out.
A three-kilo head of napa cabbage, split by part and spread across five weeknights.
Opened tofu has days, not weeks. The five nights are ordered by how it falls apart.
A Costco-sized pack, split the hour you get home. Three days in the fridge, the rest straight to the freezer.
Boil it once and you have both the meat and the stock. The next four days divide them.
Vegetables come in bigger units here than most newcomers are used to. A head of napa cabbage runs close to three kilos, and meat is packed by the kilo. Buy with only one meal in mind and the rest wilts in the bottom drawer. These plans start from the opposite end: pick one ingredient, then work out the order that uses all of it.
Each plan is a chain of dishes, one per day. The order is not arbitrary. Whatever tastes best fresh goes first, and the parts that need long cooking to soften go last. Every dish links straight through to its recipe with ingredients and steps.