Whisk together stock, black bean sauce and cornstarch; rewhisk before using. (Yield: 12 cups)
For each serving, to order: In wok or sauté pan, heat 1 tablespoon oil over high heat. Add 1 cup peppers, 1/2 cup green onions and 1 tablespoon ginger; stir-fry about 2 minutes or until slightly browned. Add 8 ounces chicken; stir-fry about 2 minutes or until chicken turns white. Lower heat, add 1/2 cup sauce mixture and simmer, covered, about 4 minutes or until chicken is cooked through and coated with sauce. Plate stir-fry; garnish with 2 tablespoons peanuts.