Prepare an ice bath (water and ice in a bowl) and boil a pot of water.
Blanche the Bok Choy (6 stalk) by placing it in the boiling water and cooking only for a minute or so, until the leaves are bright green. Immediately transfer to the ice bath.
Once cooled off, drain and cut Blanched Bok Choy into quarters.
Grate Fresh Ginger (1/2 teaspoon).
Combine Oyster Sauce (1 cup), Soy Sauce (1 cup), Chicken Stock (1 cup), Grated Ginger, Garlic Paste (1 teaspoon), Chili Oil (1 teaspoon), Brown Sugar (1 teaspoon), and Chili Paste (1 teaspoon). Mix well.
Prepare a cornstarch slurry by whisking Corn Starch (2 tablespoon) into Chicken Stock (3 tablespoon) in a small bowl until fully combined.
De-stem Shiitake Mushroom (12 ounce), and then cross-cut the tops.
Saute the mushrooms in Peanut Oil (2 tablespoon) until they start to change color.
Add the sauce and simmer for 1 minute.
Remove from the heat, then let the mushrooms steep in the sauce for at least 15 minutes.
Place the blanched bok choy and Enoki Mushroom (5 ounce) in a steamer and steam, covered, until just heated through.
Bring the mushrooms and sauce to a simmer, then add enough of the cornstarch slurry to lightly thicken. Add the bock choy and seafood mushrooms, and cover all in sauce. Taste and adjust seasonings or texture if needed.
Serve alongside White Rice (3 cup).