In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain
and reserve the soaking liquid. Remove and discard the stems, dice
the caps and set aside.
Heat a wok
or pan over high heat and the vegetable oil. Once smoking, add the ginger
and diced mushrooms and stir-fry
for a few seconds. Add in the squid
, clams, mussels and shrimp, and stir-fry until the shrimp
tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine
, light soy sauce
, a pinch of salt and 2 pinches of ground white pepper
. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy
until the seafood
is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels
. Serve immediately, garnished with the cilantro leaves.