In a large pot, saute the vegetables in 2 or 3 batches, using 2 teaspoons of oil per batch, over slightly higher than medium heat for 4 to 5 minutes. Set aside.
In the same pot, add 1.5 Tablespoons oil, turn the heat up to medium high, and saute the meat for 4 to 5 minutes, until most of the pieces have a dark golden brown sear on them.
Pour in the black bean paste, water, sugar, and starch slurry, and story thoroughly to break up the paste and evenly distribute all the ingredients. Make sure to scrape the bottom to release any fond.
Bring the sauce up to a gentle boil for about 2 minutes, then cover and reduce heat to medium low and simmer for another 5 to 7 minutes, stirring occasionally.
At this point, give the sauce a taste, and if it's a little too salty, add water in Tablespoonfuls to adjust the flavor. (The salt in such salty condiments as black bean paste can intensify exponentially past a certain point in cooking.) Cut the heat and allow the sauce to cool and set for 5 minutes or so before ladling it over your noodles or rice.
Enjoy! :)
