Finely mince or mash the fermented black beans.

Mince the garlic cloves.

Slice the ginger and mash slightly to release its flavor.

Heat peanut oil in a pan or wok over medium heat.

Add the minced garlic and mashed ginger to the hot oil.

Cook until aromatic, about 1-2 minutes.

Remove the garlic and ginger from the pan, leaving the infused oil.

Add the rinsed black beans to the pan and stir-fry for 1 minute.

Pour in the oyster sauce, shoyu sauce (soy sauce), sugar, and chicken broth.

Bring the mixture to a simmer.

Season with salt and aji (or pepper) to taste.

In a small bowl, mix cornstarch with a little broth and water to create a slurry.

Slowly add the cornstarch slurry to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.

Remove from heat and stir in the chopped green onions.

Pour the black bean sauce over stuffed zucchini.

Serve immediately.