Prepare shiitake mushrooms, onion, bell peppers, and soak wood ear mushrooms in water.

Slice bamboo shoots into decorative shapes and rinse off any residue under running water.

Heat vegetable oil in a wok and sauté green onion, garlic, and ginger to create aromatic oil.

Add onion and shiitake mushrooms to the wok, then pour soy sauce along the edges and stir-fry for a smoky flavor.

Prepare squid by scoring and cutting into bite-sized pieces. Clean shrimp and add both to the wok with rice wine.

Pour water and chicken stock into the wok and bring to a boil.

Add bell peppers, bamboo shoots, and wood ear mushrooms, then season with oyster sauce.

Add bok choy and thicken the soup with cornstarch slurry. Finish with black pepper and sesame oil.

Deep-fry glutinous rice nurungji until crispy and golden brown.