Prepare the seafood: Marinate shrimp with Shaoxing wine, white pepper, cornstarch, and sesame oil for 10 minutes. Score the squid if desired, then slice into bite-sized pieces. Slice the fish.
Prepare vegetables and aromatics: Cut Choy Sum, slice rehydrated Shiitake mushrooms, julienne carrot, mince garlic, slice ginger, and cut spring onion.
Blanch Yee Mee noodles: Bring a pot of water to a boil. Add Yee Mee noodles and blanch for 1-1.5 minutes until softened. Drain well and set aside.
Prepare the sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and chicken stock or water. Set aside. Prepare the cornstarch slurry by mixing cornstarch with water.
Stir-fry aromatics: Heat cooking oil in a large wok or frying pan over medium-high heat. Add minced garlic and ginger slices. Stir-fry until fragrant, about 30 seconds.
Cook seafood: Add the marinated shrimp, squid, and fish slices to the wok. Stir-fry quickly until the seafood is just cooked through and turns opaque, about 1-2 minutes. Do not overcook. Remove seafood from the wok and set aside.
Stir-fry vegetables: Add Choy Sum, sliced Shiitake mushrooms, and julienned carrot to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
Combine everything: Return the cooked seafood to the wok. Add the blanched Yee Mee noodles and pour in the prepared sauce. Toss everything together to ensure the noodles and ingredients are evenly coated with the sauce.
Thicken and finish: Add the cornstarch slurry to the wok, stirring constantly until the sauce thickens to your desired consistency. Stir in the spring onion. A final drizzle of sesame oil is optional for extra fragrance. Serve hot.
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