Slice shiitake mushroom diagonally into thin pieces.

Cut bok choy lengthwise and cabbage into wide diagonal slices.

Slice bell pepper into triangular pieces and green onion lengthwise.

Thinly slice ginger and toss all vegetables in a bowl with 2 tbsp of cooking oil.

Heat 1 tbsp sesame oil in a pan and stir-fry pork belly until partially cooked. Add green onion and ginger for aroma.

Add broth (300ml water + 0.5 tsp chicken stock) and bring to a boil.

Add shrimp, soaked wood ear mushrooms, and boiled quail eggs to the boiling broth.

Add oiled vegetables on top, cover with a lid, and simmer for 1 minute.

Uncover, stir gently, and add sauce (soy sauce, oyster sauce, sake, sugar, and salt). Mix well.

Gradually add thickener (2 tbsp water + 1 tbsp cornstarch) until desired consistency is achieved.