In a small bowl, soak the dried mushrooms in 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, shallots and diced mushrooms and stir for few seconds. Add in all of the seafood and stir-fry until the shrimp tails begin to turn pink, about two 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 Shaohsing rice wine, light soy sauce, salt, and ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook for one minute before adding leaves. Simmer until seafood is cooked and clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately garnished with cilantro leaves.