Whisk together stock, black bean sauce and sugar until blended. (Yield: 4 1/2 cups)
For each serving, to order: In sauté pan, heat 2 teaspoons oil over high heat. Add 2 teaspoons ginger and 3 chiles; sauté about 30 seconds. Add 6 ounces vegetables; sauté 1 minute. Reduce heat and add 3 tablespoons sauce mixture. Simmer about 1 minute or until vegetables are lightly coated with sauce. Transfer to plate; scatter 1 tablespoon cashews on top.