Join the Chinese Chamber of Commerce of Hawaii at the 68th annual Narcissus Queen Coronation Ball, 5 p.m. Feb. 4 at the Hilton Hawaiian Village Coral Ballroom. Cost is $88 per person or $880 per table of 10, $980 for a premium table with wines.

Enjoy Chinese cultural music and dance performances along with local entertainment. Visit chinesechamber.com or narcissusfestival.com, call 533-3181 or email info@chinesechamber.com.

Enjoy some local-style Chinese recipes from “The Chinese Kitchen,” by Lynette Lo Tom, part of the Honolulu Star-Advertiser’s “Hawaii Cooks” series. To order the book, call Mutual Publishing at 732-1709 or go to mutualpublishing.com.

Beef With Broccoli

• 1 cup sliced steak or flank steak
• 1 pound broccoli or Chinese broccoli (gai lan)
• 1/2 tablespoon fresh ginger juice (grate ginger and squeeze out juice)
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 3/4 cup water
• 2 tablespoons vegetable oil, divided
• 1/4 cup green onions cut into 1-inch lengths

Clean meat and slice diagonally across grain into 1-1/2-by-1/2-by-1/8-inch pieces. Wash and clean broccoli; slice into strips 1/8-inch thick.

Combine ginger juice with soy sauce and sugar; set aside.

Combine cornstarch and 1 tablespoon water to make a smooth paste, then gradually stir in remaining water; set aside.

Heat 1 tablespoon oil until hot in a wok or skillet. Add beef and stir-fry a few seconds. Remove meat to a bowl, then add half of the ginger juice sauce; set aside.

Reheat pan and add remaining 1 tablespoon oil. Stir-fry broccoli until almost cooked. Add meat and remaining ginger juice sauce, cornstarch mixture and green onions. Bring to a boil and cook until thickened, about 2-3 minutes. Serve hot. Serves 4.

Approximate nutritional information, per serving: 210 calories, 12 g total fat, 3 g saturated fat, 40 mg cholesterol, 550 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g sugar, 18 g protein

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Fish Cake-Stuffed Peppers

• 1 pound raw Chinese fish cake (available at fish markets and Asian groceries)
• 5 shrimp, peeled, cleaned and chopped
• 3 stalks green onion, chopped
• 1/2 teaspoon finely ground white or black pepper
• 3 large green or red bell peppers, washed, seeded and cut into 1-1/2-by-1-1/2-inch pieces
• 1 tablespoon vegetable oil
• 1 tablespoon water

Mix together fish cake, shrimp, onion and pepper. Spoon filling into bell pepper segments.

Heat oil in a cast-iron skillet or saucepan over medium. Add stuffed peppers, pepper side down. Reduce heat to low, cover and cook 5 minutes.

Add 1 tablespoon water and cover; cook another 20 minutes.

Turn peppers so fish cake side is down. Cover and cook 5 minutes more, until peppers are soft, adding more water as needed. Remove earlier if you prefer a crunchy pepper. Serve hot or at room temperature. Serves 36 as an appetizer.

Approximate nutritional information, per piece: 20 calories, 0.5 g total fat, no saturated fat, 5 mg cholesterol, 15 mg sodium, 2 g protein, no carbohydrate, fiber or sugar

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Taro With Roast Pork

• 1 tablespoon vegetable oil
• 2 Chinese taro corms (roots; about 4 pounds), washed, peeled and cut into thin wedges
• 1-inch piece ginger, minced
• 2 cloves garlic, minced
• 1 pound roast pork, cut into 1-inch pieces
• 2 teaspoons fermented shrimp paste (ham ha)
• 1 teaspoon salt
• 1 teaspoon sugar
• Water to cover ingredients
• Chopped green onions, for garnish

In large saucepan, heat oil and fry taro pieces with ginger and garlic for 5 minutes.

Add roast pork with fermented shrimp paste, salt and sugar; fry about 5 minutes more. Add water to barely cover ingredients. Cover, reduce heat to low and simmer 3 hours, stirring occasionally, until taro is soft and a bit mushy. Sprinkle with green onions. Serves 4.

Approximate nutritional information, per serving: 784 calories, 13 g total fat, 3.5 g saturated fat, 70 mg cholesterol, 750 mg sodium, 141 g carbohydrate, 20 g fiber, 2 g sugar, 26 g protein

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