In a large bowl, combine the soy sauce, sugar, and 1/4 cup of the oil. In a small bowl, combine the cornstarch and chicken stock. Set both aside.Make three slashes on the skin side of each salmon fillet, cutting halfway into the fish. Place the salmon in a shallow dish and pour the soy-sauce marinade over it. Refrigerate for 30 minutes.In a medium saucepan, heat the remaining 1/4 cup of oil over medium heat and add the garlic, ginger, and black bean sauce. Cook for 1 to 2 minutes, or until the garlic is golden. Add the vinegar and the cornstarch mixture. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, remove from heat, and keep warm.Remove the fish from the marinade and place on a foil-lined broiler pan, about 3 inches from the heat. Broil 3 to 4 minutes per side, until just cooked through (center should be slightly translucent). Serve the salmon over Ginger White Rice topped with the sauce and the raw vegetables.