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Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Elizabeth Allen

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   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with Elizabeth Allen

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ELIZABETH ALLEN, and her favorite recipe for HOMEMADE TOM GAI SOUP (Thai Coconut Soup) or what Elizabeth likes to call, THAI ONE ON!

Elizabeth Allen portrait    About the author, Elizabeth Allen….

Liz is a Florida girl – born and raised in the Sunshine State. Her career path has spanned from physical to fiscal to literary starting in nutrition, then riding the roller coaster we call the stock market as a financial advisor and ultimately penning her first book at age 49. Before meeting her husband and marrying in 1992 Liz lived in New York City and Los Angeles. In 1995 she had a child but fear and impatience with unpredictable earthquakes in California motivated her to move back to Florida in 1999 – just in time for that y2k scare….

Liz’ debut novel “Who Got Liz Gardner” was published in April 2009 as the result of an international contest and is now enjoying tremendous popularity in book clubs around the world. Recently, some critics have called her novel “the intelligent and better-written ‘Fifty Shades of Grey'”. She was also reviewed and highly recommended by USA Today in April 2012. The sequel to WGLG – Discovering Arugula – was released January 2011. She recently released her third novel “Ima Pigg” a young adult/scifi tale which has been described as “Charlotte’s Web” meets “Invasion of the Body Snatchers”.

Liz has been a contributing writer for several women’s magazines as well as a popular speaker for women’s groups.

Liz lives with her husband, daughter and Catahoula Leopard dog. Her unrealized dream is to ride horseback across the fields of Provence for one week. In the meantime, she rides dressage once a week and goes to Epcot. She will not ride Mission Space. She does, however,practice her high school French when she orders crepes.

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WHO GOT LIZ GARDNER by ELIZABETH ALLEN

Book Blurb

When Liz, a married financial advisor and mother of one, logs on to her high school website in an attempt to generate business leads, she inadvertently lands in a chat room made up of her male classmates (and former lovers) from 30 years before. There she witnesses a testosterone-laden discussion and a much unexpected question, “Does anyone know who got Liz Gardner?” The sheer irony that she would be a topic of this world wide circle jerk on her one and only visit catapults her into a graphic and relentless exploration of her life’s journey–with all the erotic, tragic, and hilarious affairs, lessons, and detours that inevitably led to the one “who got her.”

Did she make the same desperate mistakes as her mother, or worse? Was she destined to become her mother?

Her journey takes her from Florida to New York to California with a spicy layover in Denver. She grows and evolves from dealings with divorced parents, abortion, love triangles, infidelity, confused intentions, homeless junkies, aliens, vegetarians, stalkers, past life lesbians, ghosts and angels. Oh, and men. Definitely men.Who Got Liz Gardner is a complete meal with flavors, textures and ingredients reminiscent of “50 Shades of Grey”, and “Sex and the City” combined with a dash of “Fear of Flying”. Readers who enjoy feasts of this caliber will want to indulge in this extraordinary repast and encourage others to take a taste! However, be warned – while some like it hot, this meal hits the top of the Scoville scale. Muy caliente!

WHO GOT LIZ GARDNER

Excerpt

Chapter 1
Atticus Finch

Accolades of “Brilliant! Fantastic!” could be heard amidst the applause usually reserved for rock stars, but this wasn’t a concert. It was a psychiatric convention and Mike Gardner was a key speaker. A celebrity in the ambiguous world of mental health, his psychiatric observations were legend having been published in the most prominent journals. His evaluations were sought on the highest profile criminal cases and his conclusions were instrumental in verdicts. That was the public Mike.

And he was very generous with his sperm. Enthusiastic, some might say.
His given name was Melvyn, but he hated it and went by Mike. A slim, stunning man, he bore an uncanny resemblance to Gregory Peck. The facial arrangement of a sexy smile and deep soulful eyes was magnetic to men and women alike. He was a hugger; no one could escape his warm embrace as he bellowed “hellooo!” in lieu of handshakes. Every crushing squeeze was accompanied by that unique whiff of Brylcreem.

He had conformed and married his college sweetie.  Realizing the American dream with a thriving practice and four young children was within his reach when he hired Radiance as his receptionist.

Radiance was a four-time divorcee and had a ten-year-old daughter, Bobbie, from the second marriage. She was a diminutive spitfire and like the saying goes—dynamite comes in small packages. Radiance was explosive. What she lacked in stature, she more than made up in attitude. She maintained a knock-out body, shamelessly tempted men with indigo eyes and used her sex appeal brilliantly. She could shift into an adorable Betty Boop voice while thrusting her perfect B cup breasts toward any man she wanted—the way her mother had taught her. She also bore a remarkable likeness to Ann Margret.

Her life had not been easy, especially starting off with a moniker like Radiance.  Her father, Louis, died when she was ten years old. She never recovered from the loss and was traumatized into believing men were unreliable and would always leave her—and they always did.

Radiance may have let four husbands get away, but she hadn’t lost her touch. Within two months of employment, Mike left his wife and kids for her and for two years, Mike was in orbit around this red-haired vixen. He severed all ties to his first family, never returning sobbing calls from his children. In 1956, he married Radiance and adopted Bobbie, her daughter. Less than nine months later, my brother David came along. Fifteen months after that, I landed on the planet.

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Links to ELIZABETH’s website, blog, books, etc.

www.elizabeth-allen.com

http://www.amazon.com/Who-Got-Gardner-Elizabeth-Allen/dp/184923888X/ref=sr_1_1?ie=UTF8&qid=1373293746&sr=8-1&keywords=who+got+liz+gardner

http://www.amazon.com/Discovering-Arugula-Book-GARDNER-Series/dp/1432766627/ref=pd_bxgy_b_img_y

http://www.goodreads.com/book/show/17664477-ima-pigg

http://www.amazon.com/Ima-Pigg-ebook/dp/B00BUVDMEE/ref=sr_1_1?ie=UTF8&qid=1373293623&sr=8-1&keywords=ima+pigg

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I hope you enjoy the recipe Elizabeth is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 101 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOMEMADE TOM KA GAI SOUP
(Thai Coconut Soup aka Thai One On)

1 can coconut milk
Thai fish sauce
lemongrass stalk
lime
brown sugar
ground garlic powder
toasted sesame oil
1 cup chicken broth
1 cup chopped vegetables ( broccoli and napa cabbage work nicely)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 cup cooked chicken tenders (or shrimp)
Bring coconut milk to low simmer and add 3 tablespoons of brown sugar, the cup of chicken broth, 3 teaspoons of fish sauce, the lemongrass stalk, the juice of one lime, the garlic powder and a touch of sesame oil. Bring back to low simmer and add vegetables for five minutes. Turn down heat and add cooked chicken.
Can be served over rice or Thai rice noodles. If you like it spicy, add a dash of cayenne to taste!

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 **SPECIAL ANNOUNCEMENT:  Elizabeth will give away a Kindle version of both of her releases, WHO GOT LIZ GARDNER and DISCOVERING ARUGULA, to one of her lucky readers who comments on Friday Killer Fixin’s **Author Special** blog!!  Winner will be randomly selected and announced Monday, July 29, 2013.  Thanks, Elizabeth, for sharing your stories with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Grilled Shrimp Satay w/Ginger & Lime

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is GRILLED SHRIMP SATAY W/GINGER & LIME!! **Bonus Recipe: PEANUT DIPPING SAUCE

It’s summertime and the last thing many of us want to do is heat up the house. If you’re like us, you’re grilling as much as possible. This is a fun, fast, and FLAVORFUL recipe for the shrimp lovers out there. Make a green salad and butter some chewy French bread and you’ve got a filling family meal without even turning on a stove or oven.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 95 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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GRILLED SHRIMP SATAY WITH GINGER & LIME
[Serves 4]

1 lime
3 T. olive oil
3 T. soy sauce
2 scallions, white & green parts, chopped
1 ½ tsp. grated fresh ginger
20 lg. shrimp (@ 1 ½ lbs.), peeled, deveined
Flavorless vegetable oil spray
4 wooden skewers, 8-10 inches long
Peanut Dipping Sauce (Bonus recipe below)

Grate zest from the lime and reserve ¾ teaspoon.  Juice the lime.  In shallow glass, ceramic, or other nonreactive dish, combined lime zest and juice, olive oil, soy sauce, scallions and ginger and mix well.  Add shrimp, turn to coat and refrigerate for 1-2 hours.  Prepare a charcoal or gas grill so that coals or heating elements are medium-hot.  Off the heat, lightly spray grate with vegetable oil spray.  Soak the wooden skewers in cold water until ready to use.  Remove the shrimp from marinade and discard marinade.  Thread 5 shrimp onto each skewer and grill for 2-3 minutes per side, or until golden brown and just cooked through.  Serve immediately with Peanut Dipping Sauce (see below).

PEANUT DIPPING SAUCE
[Makes ½ cup]

 2 tsp. canola oil
3 garlic cloves, minced
1 ½ tsp. red pepper flakes
½ cup hoisin sauce
3 T. chunky peanut butter
½ cup water
Juice of 2 limes

In a small sauté pan, heat the oil over medium heat until shimmering.  Add garlic and sauté for about 1 minute, or until lightly golden brown.  Add pepper flakes and sauté for a few seconds.  Stir in hoisin sauce, peanut butter and water, and reduce the heat to medium-low so the sauce simmers gently.  Add lime juice and simmer, stirring, for 3-4 minutes to allow flavors to blend.  Let sauce cool to room temperature.  Sauce can be refrigerated for up to 1 week in a lidded container.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Teriyaki

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHICKEN TERIYAKI!!

I love the taste of teriyaki. If you want an easy and flavorful marinade, this is it! I like the stronger flavor so I have been known to marinade foods a LOT longer than most recipes call for, but this is a matter of taste.  You do want to marinate your chicken AT LEAST two hours.  Yummy!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 83 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN TERIYAKI [Serves 4]

2 chicken breasts, whole, split in half
½ cup soy sauce
¼ cup dry sherry
1 T. sugar
1 clove garlic, chopped
½ tsp. ground ginger

Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, sherry, sugar, garlic, and ginger in a jar with a tight-fitting lid. Shake vigorously and pour over chicken. Marinate in refrigerator 2 hours, turning once or twice. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan with vegetable spray. Transfer chicken to rack. Broil about 10 minutes about 6 inches from heat, turning once and basting with marinade. Serve with rice or salad.

NOTE: A variation of this would be Skewered Chicken Teriyaki! Cut the chicken breasts into chunks big enough to skewer with wooden picks and marinade the chunks.  In a separate bowl, make more of the marinade to soak chunks of pineapple, onions, green and/or red peppers, and mushrooms. Cook on the grill or under the oven broiler. Serve with salad and hot bread, or on a bed of rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Steak Kabobs

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 56 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Larissa Reinhart

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  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, LARISSA REINHART, and her favorite Japanese recipe for OYAKODON!

BOOK PEEK ~ Portrait of a Dead Guy by Larissa Reinhart

In Halo, Georgia, folks know Cherry Tucker as big in mouth, small in stature, and able to sketch a portrait faster than buckshot rips from a ten gauge — but commissions are scarce. So when the well-heeled Branson family wants to memorialize their murdered son in a coffin portrait, Cherry scrambles to win their patronage from her small town rival.

As the clock ticks toward the deadline, Cherry faces more trouble than just a controversial subject. Between ex-boyfriends, her flaky family, an illegal gambling ring, and outwitting a killer on a spree, Cherry finds herself painted into a corner she’ll be lucky to survive.

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  About the author, Larissa Reinhart….

Larissa Reinhart began her writing career in second grade when she sold her first publication to her neighbor for a nickel. After moving around the Midwest, South, and Japan, she now lives in Georgia with her husband, young daughters, and Biscuit, a Cairn terrier. Although she speaks without an accent, her writing is known to have a Southern drawl. Her debut novel, PORTRAIT OF A DEAD GUY, is a 2011 Dixie Kane Memorial winner, a 2012 The Emily finalist, and a 2012 Daphne du Maurier Award finalist.

Connect with Larissa….

Twitter: @RisWrites https://twitter.com/#!/RisWrites

Facebook @Larissa Reinhart https://www.facebook.com/RisWrites

Pinterest @Larissa Reinhart http://pinterest.com/LarissaReinhart/

Website: http://larissareinhart.com/

 

Portrait Of A Dead Guy by Larissa Reinhart is available AUGUST 28, 2012!!

Publisher: http://henerypress.com/books.htm

Amazon

Barnes and Noble in trade paperback & e-book

Sony Reader

Apple iPad

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 39 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ABOUT OYAKODON

I’ve lived in Japan three different times in three different cities over the last fifteen years. We returned from our last stint a year ago where we lived in Nagoya for two years. That trip was especially memorable because it was the first time our children experienced Japan with us. After we returned, my kids and I were homesick for Japan. Not that we don’t like living back in Georgia (which we love), but reverse culture shock can be harder than regular ol’ culture shock.

One way I dealt with our reverse homesickness was to create a blog — The ExPat Returneth ( http://theexpatreturneth.blogspot.com/ )– to share what I missed with other expats. What proved most popular was when I shared the Japanese recipes I cook at home. I’ve been cooking Japanese food regularly for many years. I don’t cook Japanese food because I’m a foodie. I’m a lazy cook and find it easier than meals. It’s fast, the prep is easy, and the ingredients are usually cheap. Plus we miss eating out in Japan, so there’s the nostalgia factor. And we just like it. If you have 5 key ingredients in your cupboard — soy sauce, mirin, cooking sake, vinegar, and sugar — you can make most dishes.

Oyakodon literally translates as parent and child (oyoko) rice bowl (don), but the basic translation is chicken and egg on rice. A very traditional meal that you can find in many restaurants and homes in Japan, this is a simple and delicious Japanese dish that’s easy to make anywhere. This is my go-to meal when I don’t feel like cooking (which is a lot of the time), but have to anyway. (These kids and their constant need to be fed!)

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Photos, LEFT TO RIGHT

1.  Adding beaten egg
2.  Cooking the chicken & onion in the sauce
3.  Letting the egg set
4.  Oyakodon

[[These pictures are from my blog post on oyakodon: http://theexpatreturneth.blogspot.com/search/label/Oyakodon]]

OYAKODON
[Serves 4]

Ratios are easy to double.

*3-4 chicken thighs: deboned, deskinned and cut into bite-size pieces
1 onion, sliced thin
4 T. soy sauce
4 T. mirin (Japanese sweet cooking wine, easy to find now in major supermarkets)
3 tsp. sugar
1 cup water
3 beaten eggs

Hot cooked rice (3-4 cups). Japanese rice is short grain, stickier and less dry than long grain. But use what you’ve got. That’s my motto.

Combine all ingredients in a skillet except the egg and rice. Boil for about 4 minutes (until chicken no longer looks pink).  Add the beaten egg in a thin stream, turning the pan, so that it covers the cooked mixture.  Continue to cook until eggs are almost firm.  Scoop rice into individual bowls and ladle chicken and egg mixture on top of the rice.

You can’t get much easier than that!

*To make it healthier, you could use chicken breast meat. Japanese people generally use thigh meat, but we’ve cooked with breast. Just be sure not to over cook it.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mandarin Chicken

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MANDARIN CHICKEN.

I love this recipe!  It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor.  Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal  on the table that the family sighs over!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 38 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MANDARIN CHICKEN

[Serves 4]

 

2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions

 

Heat oil in large skillet over medium-high heat.  Add chicken and sauté 3 minutes, until golden.  Add salt and black pepper and stir to coat chicken.  Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer.  Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down.  Meanwhile, bring 2¼ cups of water to boil in medium saucepan.  Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed.  Remove chicken mixture from heat and stir in green onions.  Serve over rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Sichuan Chicken

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  It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SICHUAN CHICKEN.

I love Oriental foods, the fresh flavors and intriguing textures. This recipe for Sichuan Chicken is incredibly quick and easy to make, not to mention delicious! A great last minute meal when you’ve come home tired and hungry.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 19 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SICHUAN CHICKEN
[Serves 4]

 

¼ cup soy sauce
¼ to ½ tsp. crushed red pepper flakes
¼ cup white wine
Worcestershire Sauce to taste
1 T. cornstarch
½ lb. asparagus spears, pierced
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
½ cup cashews
Cooked white rice (or brown rice, if preferred)

 

In bowl, combined ½ cup water, soy sauce, Worcestershire Sauce, cornstarch, sugar, ginger & chicken.  Marinate at least 15 minutes.

In wok, over medium-high, heat 2 T. salad oil.  Add red pepper flakes; stir-fry until black.  With slotted spoon, drain chicken reserving the marinade.  Place chicken in wok and stir-fry 2 minutes.

Add reserve marinade; over medium-low heat, cook, covered, 2 minutes or until tender.  Add asparagus; stir-fry 1 minute.  Stir in cashews.  Serve over cooked rice.