Heat oven to 350ºF.

• Cut the eggplant lengthwise into quarters and then into 2-inch long pieces.
• Trim the stems from the green beans and cut the beans into 2-inch-long pieces.
• Finely chop the garlic.
• Peel and finely chop the ginger.
• Remove the core and seeds from the bell pepper and cut lengthwise into thin strips.
• Chop the basil leaves. Discard the stems.

On a sheet pan, spread the cashews in an even layer and roast in the oven until lightly toasted, 10 to 12 minutes.

• Season the pork with salt and pepper.

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the pork to a plate.

If the pan is dry, add another tablespoon oil, and then add the eggplant, season with salt and cook until tender and starting to brown, 2 to 3 minutes. Transfer the eggplant to a plate.
Add another 1 teaspoon oil to the pan, and then add the garlic and ginger and cook until fragrant, about 30 seconds. Add the bell peppers, green beans, as many of the dried chiles as you like, and ¼ cup water. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
Add the pork and eggplant back to the pan along with the stir-fry sauce, stir well to coat and then remove from the heat.
Add the sesame oil, and basil and stir to combine. Season with salt.

Transfer the stir-fry to individual plates or bowls. Garnish with the toasted cashews and serve.