This Cantonese chicken with mushrooms, water chestnuts, bamboo shoots and a lot of other tasty ingredients was a dish my father learned in Hong Kong in the 1960s . It was one of the first Chinese recipes he taught me. Thus, it occupies a special place in my heart and memory. An easy, no-fuss wok meal. it's simple to knock up in practically no time at all.

Low-fat char siu chicken with noodles, beans and bamboo shoots is a quick and easy dish my dad learn in Hong Kong in the 1960s

A Cantonese dish of seafood—in this case prawns and fish balls—cooked in a Hoisin sauce and served with egg fried rice

A delicious and quick Chinese dish of beef with noodles full of the fiery spiciness of the traditional Sichuan kitchen