In a small bowl, soak dried wood ear mushrooms in water for 15 minutes and cut into smaller pieces. If you have time, soak for 6 hours; they'll be close to fresh wood ear mushrooms.
Cut the carrot into 2-inches (5 cm) in length and slice into thin slabs. If each slab is too wide, cut in half so it’s bite-size pieces.
Cut and discard the bottom end of the bok choy. Then cut it into 2-inch (5 cm) pieces. Wash the bok choy again if you find the dirt between layers.
Cut the napa cabbage into 2-inch (5 cm) pieces widthwise. Then cut into bite-size pieces.
Cut the bamboo shoot in half widthwise and cut into thin slices. The key is to have ingredients that are uniform in shape and equal-thickness for a great stir fry.
Remove the stem of the shiitake mushroom and cut the cap into thin slices.
Prepare all the ingredients in a tray/plate so when you start stir frying, it's easy to throw them into the wok.
Remove and discard the shell from the shrimp. Using a knife, cut along the outer edge of the shrimp’s back, about ¼-inch (6 mm) deep. If you can see it, remove and discard the vein that runs along right under the surface. If you can’t see the vein, don’t worry.
In a medium bowl, add shrimp, pork, sake, salt, and potato starch (cornstarch). Rub the meat and shrimp with seasonings.
In a small bowl, combine potato starch (cornstarch) and water and mix well together. You will need to mix again right before pouring.
To Stir Fry
Heat the wok (or large frying pan) over medium-high. When it’s hot, add 1 Tbsp oil and wait until the smoke starts to come off from the edge of the pan. Then add the shrimp and pork to the wok.
Spread out the pork and shrimp so they have good contact with the hot wok surface. Cook until the pork is no longer pink and shrimp changes its color.
Transfer the pork and shrimp to a plate. Add 1 Tbsp oil to the wok/pan and heat until hot.
Add dense ingredients such as carrot, bamboo shoot, wood ear mushroom, and bottom part of napa cabbage and bok choy. Stir fry until 50% cooked through.
Add leafy vegetables and shiitake mushrooms. Quickly stir fry, about 1-2 minutes.
Add chicken stock and water into the hot wok.
Add sugar and sake and toss all together. Bring it back to a simmer and cook for 3-4 minutes.
When all the ingredients are nicely tender but still crisp, add the pork and shrimp back to the wok and toss them all together.
Add oyster sauce and soy sauce and combine well with the ingredients.
Add white pepper powder and sesame oil.
Give the slurry sauce another stir to loosen it up. With a fast motion, drizzle slurry sauce around the wok to evenly distribute and give everything a final toss together. Tip: If you feel the starch is too thick, you can add some water to loosen it up. The thickness of the sauce varies depending on how much cooking liquid has been evaporated during the cooking process.
Serve the stir fry over steamed rice. You can sprinkle white pepper powder if you like. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.