returning to my chinese roots

I was raised on homemade Chinese food. My dad would come home after work and whip up a simple but delicious meal. I never expressed any interest in what he made as I was growing up and at times wished something other than rice. As I have gotten older I have begun to appreciate the meals he made, the simple yet intricate flavours but I never made any effort to learn how he did it. When I finally asked him to tell me how he did it I realized that he made everything freestyle. He could open the fridge and whip up something, the recipes were burnt into his memory and that he never made anything the same way.

I am ashamed to say I don't really know how to make anything Chinese food related. I grew up complacent about it and thought it would just come naturally to me after watching my Dad all these years. Reality is that this type of cooking does not just spring from my mind and despite the fact that I have the trappings of traditional Chinese cooking (large cleaver, wok, bamboo steamer, rice cooker) I have no idea how to go beyond making rice or stir fry. I am determined to change that with the help of Kylie Kwong's Simple Chinese Cooking.

This book is big and beautiful, the recipes are simple and familiar. It also comes with a good Chinese food primer. Armed with the book I went to T&T and picked up bottles of soy sauce, vinegar and cooking wine I am ready to return to my Chinese roots.