Cantonese rice can be stored for a maximum of 2 days in the refrigerator, in an airtight container. Freezing is not recommended. The wok is perfect for mixing the ingredients with the rice but if ...

Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin ... Briefly cook the ingredients in a wok, scrape into a clay pot and simmer, covered, on the stovetop for ...

Spring onions, garlic and ginger give an authentic Cantonese flavour. Heat the groundnut oil in a wok until smoking. When hot, add the garlic and ginger cook for one minute, or until soft.

Pour water to a depth of about 3cm (1¼in) into a wok and place it over a high flame. When the water boils, put a metal rack with low feet in the wok, and place the dish holding the fish on the rack.