Prep all ingredients first. Mix together sauce and stir with a whisk. Sprinkle meat with 1 T. of cornstarch and mix together.
In a wok or large frying pan, add oil (peanut or canola work best). Add half of garlic and ginger, stir and cook for about 20 seconds and then add meat. Stir fry the meat until it is no longer pink. You can add a little soy sauce while it is cooking as well. Remove from pan and set aside.
Add a bit more oil to the pan, then add the black bean sauce and the rest of the garlic and ginger. Cook and stir for about 20 seconds, and then add the carrots and peppers. Stir fry those until they start getting tender (3-4 minutes), and then add the mushrooms. Cook until the mushrooms soften (again, 3 or so minutes), then add the can of water chestnuts, snow peas, and the greens (bok choy, cabbage, or even spinach). Cook for a couple minutes and add the meat back in.
Make a well in the center of the pan, by pushing the mixture toward the sides of the pan. Give the sauce a quick stir and pour it into the well. Let it cook and bubble until it starts to thicken, stirring often, and then mix it into the stir fry. Cook for a couple more minutes to make sure everything is heated through. Add the green onions and give it one last stir.
Serve it over rice, or if you are low-carb, try it over cauliflower rice or even by itself. Enjoy!