Mix chicken stock, Shaoxing wine, soy sauce, cornstarch, and salt in a small bowl.
Heat oil in a large skillet (or wok) over medium high heat until boiling. Add oil, swirl to coat well. Add minced ginger (or garlic). Stir a few times to release fragrance.
Add mushrooms. Cook until the liquid evaporates and the mushrooms turns golden.
Add protein. Cook and stir until the surface just turns golden while the inside is still a bit raw.
Add the white part of the bok choy. Add a tablespoon of water and cover. Steam for 30 seconds, or until the bok choy softens.
Add bamboo shoots and baby corn. Stir the sauce again to let cornstarch dissolve completely. Pour into the pan.
Cook and stir until the sauce thickens, and the protein is cooked through. Turn off heat. Drizzle with sesame oil and stir to mix well.
Transfer everything to a plate. Cover with aluminum foil to keep warm while preparing noodles.