Mash together black beans, half the minced garlic, and grated ginger in a small bowl to form a paste.

Alternatively, use an electric minichopper or small food processor.

Set the black bean mixture aside.

Peel and devein the prawns.

Heat peanut oil in a wok or large skillet over medium-high heat.

Sauté the sliced onions until softened.

Add the remaining minced garlic, chopped bok choy, chopped bell pepper, and sliced mushrooms.

Stir-fry for approximately 5 minutes until the vegetables are slightly tender.

Add the chopped cabbage, trimmed snow peas, and the prepared black bean mixture to the wok.

Cover and cook for 2 to 3 minutes, allowing the vegetables to steam slightly.

In a separate small bowl, combine miso paste and chicken broth, mixing until smooth.

Pour the miso broth mixture into the stir-fry.

Add honey, soy sauce, and the peeled and deveined prawns.

Stir-fry until the prawns turn pink and are fully cooked.

In another small bowl, mix together arrowroot flour and cold water to create a slurry.

Pour the arrowroot slurry into the stir-fry.

Cook, stirring continuously, until the sauce thickens slightly, about 3 minutes.

Serve immediately.