Wash the pipis in cold water, discarding any that are open.
Mash the fermented red bean curd with a fork then stir in the yellow bean soy sauce, stock and sugar.
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the garlic and chillies and stir-fry until fragrant. Deglaze the wok with shaoxing, add the pipis and stir-fry for 2–3 minutes. Ad