In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.
Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.
Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.