Rinse the cabbage, break into small pieces and drain. Cut the beancurds into thin slices. Soak the mushrooms stems in water until soft (at least 2 hours), trim off the lower ends and point into shreds. Cut the hot peppers lengthwise; remove the seeds and cut into sections.
Deepfry the beancurd and cabbage lightly, remove and drain.
Heat the wok and add 2 tbsp oil; stir fry first the mushroom stems and the hot peppers over high heat until fragrant' then add the beancurd and the cabbage, and continue stir-frying for a few seconds. Add 'A', stir fry and add 'B". Stir thoroughly until mixed; sprinkle a few drops of sesame oil over it; remove and serve.
A. Cabbage will be more fragrant and crispy if you deep-fry it first, but make sure the oil is not too hot (approx. 100°C)
B. If you like bamboo shoots, you can add a few (pre=cooked) slices.