Heat 1 Tbsp vegetable oil in wok or heavy skillet. Add the hot peppers and peel. Cook till peppers are blackened.
Add mushrooms and cook stirring till they’re done. Strain and remove to a warm plate.
Add more oil if necessary, heat, add the chicken and stir fry for 1-2 minutes. (Poke the chicken with your stirrer to see if it’s firm—don’t overcook.) Add bamboo, mix well. Add almonds, mix and strain onto the mushroom mix.
If there’s less than 1 Tbsp oil remaining, add some more, heat it, add bean paste, molasses, and sesame oil, stirring vigorously. Return chicken, vegetables, and almonds, and stir to heat through. Serve on a warm platter with white rice—or mix in al dente-cooked lo mein egg noodles.