Rinse the shiitake mushrooms and place them in a bowl. Cover them with water and let them rehydrate for 2 hours, until they are very soft.

Once softened, remove the mushrooms from the water and place them on a plate. Reserve the soaking liquid for later.

Place the bean thread noodles in a bowl and cover them with warm water. Let the noodles stand for 5 minutes, until they have softened. Drain the water and set the noodles aside.

Heat the vegetable oil in a large wok or deep skillet over medium high heat. Add the green onions and ginger. Sauté for 30 seconds.

Add the carrots to the wok, and sauté for 1 minute.

Add the soaked shiitake mushrooms, bamboo shoots, and fresh mushrooms. Sauté for 1 minute.

Finally, add the cabbage and Bok Choy. Sauté for 30 seconds.

Add the soy sauce and sugar.

Add the rehydration liquid from the mushroom (or the vegetable stock). Cover the wok or skillet and steam the vegetable mixture over medium heat for 5 min

Uncover the wok and turn heat to medium high. Taste the vegetables and add salt or more soy sauce, if necessary.

Add the soaked bean thread noodles and mix them into the vegetables, using them to soak up any of the remaining liquid. (Alternately, mix 1 tablespoon cornstarch with 1 tablespoon water and add this slurry to the wok now. Sauté until the broth begins to thicken.)

Remove the wok from the heat and drizzle the mixture with sesame oil, if desired.

Serve immediately with rice, if desired.