1. In a medium bowl, whisk together the soy sauce, sherry, broth, fermented black beans, toasted sesame oil, cornstarch, and sugar. Set the sauce aside.
2. Heat a large wok over high heat until smoking. Add 2 tablespoons of the peanut oil, then add the ginger, garlic, green onions, and chiles and cook for 1 minute, stirring frequently (keep stirring as you make each addition). Add the bell peppers and cook for 1 minute, then add the carrots and celery and cook for 1 minute. Add the broccoli and cook for 1 minute. Last, add the mushrooms and cook for 1 minute.
3. Make a hole in the center of the vegetables, moving them
as far to the sides of the wok as possible. Add the remaining 1 tablespoon oil to the center of the wok. Add the cabbage and cook for 1 minute, stirring frequently. Incorporate the rest of the vegetables from the sides of the wok with the cabbage. Finally, add the snow peas and bean sprouts and cook for 1 minute longer, continuing to stir. Whisk the reserved sauce and add it to the wok. Cook the vegetables for 1 minute longer, tossing with the sauce, and remove from the heat. Stir in the hot sesame oil, if desired, and serve immediately over bowls of steamed rice.
Yield: 4 servings