Cook rice
Peel potatoes and carrots
Chop carrot, zucchini, potato, and onion into 1/2 inch cubes
Combine potato starch with water in a ratio of 1 part starch to 4 parts water
Add carrot and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the carrot and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
Add the sesame oil and remove from the heat.

Serve over the rice