4 dried shiitake mushrooms
1 cup boiling water
2 tablespoons vegetable oil
1/2-inch piece fresh ginger, peeled and grated
2 shallots, peeled and finely chopped
4 ounces squid, bodies cut into rings
8 littleneck clams, cleaned
8 mussels, cleaned and de-bearded
4 jumbo shrimp, peeled and deveined
3 cups cooked jasmine rice
3 to 4 cups vegetable stock
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
Freshly ground white pepper
3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated
One 8-ounce can bamboo shoots
1 handful fresh cilantro, stems left whole and leaves chopped
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