A delightful and quick stir-fry featuring fresh vegetables in a savory black bean sauce.
Prepare all the vegetables by washing and slicing them as needed.
Cut the vegetables into uniform sizes for even cooking.
Mix the fermented black beans, mirin, cornstarch, chili sauce, soy sauce, and sesame oil in a bowl to make the sauce.
Dissolve the cornstarch completely to avoid lumps in the sauce.
Heat a wok over high heat and add a small amount of oil. Stir-fry the ginger and garlic until fragrant.
Use high heat to quickly release the aroma of the ginger and garlic.
Add the vegetables to the wok and stir-fry for 3-4 minutes until they are tender-crisp.
Keep stirring to prevent the vegetables from sticking or burning.
Pour the sauce over the vegetables and stir well. Cook for another 2-3 minutes until the sauce thickens.
Ensure the sauce coats all the vegetables evenly.
Serve the stir-fry hot, garnished with fresh green onion slices.
Pair with steamed rice or noodles for a complete meal.
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