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1
Make sauce: In glass measuring cup, mix all ingredients.
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2
Set sauce aside.
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3
In mortar, combine garlic, black beans, ginger and chili paste.
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4
Mash to paste with pestle.
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5
(If you dont have a mortar and pestle, combine ingredients in small bowl and work into paste with a fork.)
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6
Set aside.
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7
Quarter fennel, remove core and thinly slice.
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8
Set aside.
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9
Remove tough core from base of bok choy, then chop horizontally, cutting through stems and leaves.
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10
Set aside separately from fennel.
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11
In wok or large heavy skillet, heat 2 teaspoons oil over high heat.
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12
Add fennel, cover and cook until softened, about 3 minutes, uncovering and stirring occasionally.
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13
Transfer to bowl.
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14
Heat 1 teaspoon oil in wok over high heat.
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15
Add bok choy, cover and cook until softened, 2 to 3 minutes, uncovering and stirring often.
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16
Add to bowl with fennel.
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17
Heat remaining 1 teaspoon oil in wok over high heat.
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18
Add black bean mixture and stir-fry until fragrant, 1 to 2 minutes.
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19
Return fennel and bok choy to wok and stir to coat.
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20
Add reserved sauce and stir well.
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21
Add cornstarch mixture and cook, stirring, until mixture is slightly thickened, 2 to 3 minutes.
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22
Add watercress and toss until wilted, about 1 minute.
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23
Serve hot.
