Bring a medium pot with rice, a pinch of salt, and 2 cups of water to a boil. Reduce heat to low, cover, and cook 15-20 minutes, or until rice is tender. Keep covered and set aside.

Thoroughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Trim and halve green onions, separating white parts from green parts. Cut white parts into 1" pieces, and thinly slice green part on an angle. Rinse pork chops, pat dry, and cut into 1" cubes. In a small mixing bowl, whisk together hoisin, soy sauce, rice vinegar, sugar, half of the cornstarch and ½ cup of cold water.

Heat 1 tsp. of olive oil in a medium pan over high heat. Combine diced pork in a mixing bowl with a pinch of salt and sprinkle half of the cornstarch over, tossing to coat evenly. Add pork to hot pan. Allow pork to brown on first side for 2-3 minutes, then stir often and cook for 4 more minutes. Transfer to a plate and set aside.

In the same pan in which the pork was cooked, add 1 tsp. of olive oil. Add white parts of green onion, carrots, and bell peppers. Cook 3-4 minutes, stirring often, until vegetables just begin to soften, but not brown.

Return pork to pan with vegetables along with any accumulated juices. Add hoisin mixture and bring to a simmer. Stir mixture together and cook 1 more minute until sauce is thick and velvety and pork has reached a minimum internal temperature of 145 degrees. Stir in half of the cashews. Remove from heat and prepare to serve.

Place a mound of jasmine rice on a plate and top with the stir-fried cashew pork. Garnish with thinly sliced green parts of green onion and remaining cashews.