even though I grew up cbc (canadian born chinese), cooking cantonese always seemed so technical and intimidating, until I realized that it can actually be pretty simple.

sure, some dishes can have a lot of components, but simple dishes are really simple. and that’s how my mom likes her food. hot and simple.

once I figured out that all it takes is a hot wok, I mean screaming hot, and a little flick of the wrist (practice makes perfect with uncooked rice in a pan), I knew how to make food that she’d truly enjoy.