(for sauce, alternative thickeners: arrowroot or barley flour)
Extra virgin olive oil
1 tbsp minced
(or 1 tsp ground ginger)
Green/yellow string beans, raw
Green onion, scallion, ramp
(thinly sliced, for sauce)
Apple cider vinegar
In bowl, whisk together chicken broth or water, black bean sauce, cornstarch (or arrowroot flour) and rice vinegar; set aside.
In large wok or skillet, heat 1 tbsp olive oil over high heat; stir-fry chicken, until ready, adding more oil if necessary. Using slotted spoon, transfer to bowl.
Add remaining olive oil, onion, garlic and ginger root to wok. Stir-fry over medium heat until fragrant, about 1 minute.
Add green beans, broccoli, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return all ingredients to pan. Pour in sauce; cook, stirring, until glossy and thickened, about 4 minutes.