Chop leeks or green onions and any other vegetables into short lengths. Heat a little oil in the wok, and fry the pork until fully cooked. Mash black bean paste and blend into meat. Add the chili paste, stock, bean curd, spices, and chopped vegetables.
Cook until vegetables and tofu are warmed through, less than 10 minutes. Add cornstarch mixture and soy sauce. Stir gently and serve.