Trim the roots of the pea shoots and cut them in half. Remove the base of the shimeji mushrooms and separate them.

Separate the squid into body and tentacles. Slice the body into 6–7mm rings and cut the tentacles into bite-sized pieces.

Season the squid with salt and pepper, then coat evenly with cornstarch.

Heat sesame oil in a frying pan and lay the squid flat without overlapping. Cook until browned on one side, then flip and brown the other side.

Add shimeji mushrooms and bean sprouts to the pan and stir-fry until softened.

Add chicken stock powder and oyster sauce, mixing well to coat all ingredients.

Pour in soy milk and add pea shoots. Stir-fry until the mixture thickens and pea shoots are tender. Sprinkle ground pepper.