Kick off this year’s Narcissus Festival with the 12th annual Splendor of China cultural festival and trade show at Blaisdell Exhibition Hall, 10 a.m. to 9 p.m. Saturday and 10 a.m. to 5 p.m. Sunday.

More than 150 vendors will be presenting their food and wares, alongside art demonstrations and performances. Admission is $3, free to children 8 and under. Call the Chinese Chamber of Commerce of Hawaii at 533-3181 or visit splendorofchina.com.

This week the chamber’s president-elect, Eddie Flores, shares some of his treasured family recipes.

MONK BOWL WITH ASIAN-GINGER SAUCE
» Sauce:
3/4 cup water
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon mirin
1 tablespoon agave nectar
1 clove crushed garlic
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
2 tablespoons cornstarch
» Bowl:
4-1/2 cups cooked brown rice
6 to 8 cups assorted chopped vegetables, steamed (i.e., broccoli, carrots, asparagus, bok choy, kale)
1 to 2 cups sauteed tofu cubes
1-1/2 cups canned kidney or black beans, rinsed and drained (optional)

For sauce, combine all ingredients in saucepan and whisk until smooth. Over medium-high heat, bring to boil while stirring. Cook to reduce sauce; stirring constantly to prevent burning. Set aside. Makes 1-1/2 cups of sauce.

To assemble monk bowl, place 1 to 2 scoops rice in individual serving bowls. Layer with steamed vegetables, tofu and beans if using, then top with about 2 tablespoons sauce. Serve hot. Serves 4.

Approximate nutritional information, per serving (using 7 cups mixed veggies and 1-1/2 cups tofu but not including optional beans): 470 calories, 7 g fat, 1 g saturated fat, no cholesterol, 1,200 mg sodium, 86 g carbohydrate, 9 g fiber, 9 g sugar, 18 g protein

CHINESE-STYLE LEMON CHICKEN
1/4 cup flour
1 cup cornstarch
2 eggs
1 tablespoon sesame seed oil
1/2 cup water
1 teaspoon salt
1 teaspoon white pepper
2 to 2-1/2 pounds boneless, skinless chicken thighs, cut into strips
Vegetable oil for frying
» Sauce:
1/2 cup vinegar
1/2 cup sugar
1 cup water
1/2 teaspoon salt
2 teaspoons cornstarch
1 small piece of ginger, smashed
1 teaspoon lemon extract
Dash yellow food coloring (optional)

In large bowl, combine flour, cornstarch, eggs, sesame oil, water, salt and white pepper. Mix well to form smooth paste. Add chicken and marinate 30 minutes.

In a deep fryer or large skillet, heat oil to 350 degrees. Add chicken in small batches. Fry until chicken is cooked through and golden brown, about 2 to 3 minutes. Drain on paper towels.

For sauce, in small pot, combine all ingredients except lemon extract and food coloring if using. Cook over medium-high heat, stirring constantly until sauce begins to boil. Remove from heat and stir in extract and food coloring if using. Serves 8.

Approximate nutritional information, per serving: (assuming 8 tablespoons oil for frying): 450 calories, 21 g fat, 4 g saturated fat, 180 mg cholesterol, 600 mg sodium, 31 g carbohydrate, no fiber, 13 g sugar, 29 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.