Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant.
Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots.
Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.
Remove and serve on platter.Makes 4 Source: