Boil the quail eggs and peel. Cut the bamboo shoot into bite sized pieces (slice the tips into wedges, and thinly slice the rest). Rehydrate the dried wood ear mushrooms, wash off any dirt and cut in half. Cut the carrot into thin rectangular slices. Thinly slice the shiitake mushrooms. Cut the stems of the bok choy in half lengthwise, and roughly chop the leaves.