Thai Stir-Fried Beef with Dried Chile and Cashew Nuts

Vegetable oil for deep frying
1/4 cup raw cashew nuts
1/4 cup whole Thai chile peppers
2 tablespoons sliced red onion
2 tablespoons green onion, in 2-inch lengths
2 tablespoons vegetable oil
6 ounces sliced beef tenderloin or top sirloin
1/2 teaspoon ground pepper, or to taste
1 tablespoon oyster sauce
1/4 cup sliced zucchini
1/4 cup hot water
1/2 tablespoon fish sauce or low-sodium soy sauce

To prepare nuts and chiles: Heat oil to 350 degrees F and fry nuts until golden. Drain and set aside. Fry chiles until crisp. Drain. Place nuts, chiles, and red and green onions together on a plate and set aside.

Add remaining 2 tablespoons oil to a hot pan. Add beef and stir-fry quickly, about 30 seconds. Add pepper and oyster sauce, continuing to stir. Add zucchini, water and fish sauce. Cook 1 minute. All at once, add cashews, both onions and fried peppers; cook another 30 seconds. Serve immediately so nuts and peppers stay crunchy. Serves 2.

NOTE: Chicken, pork, tofu, shrimp or scallops may be substituted for beef. Chicken and pork will have to be cooked longer initially.

Approximate nutritional analysis, per serving: 530 calories, 46 g total fat, 11 g saturated fat, 60 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 20 g protein