2 to 3 teaspoons extra-virgin olive oil
2 to 3 garlic cloves, peeled and finely minced
1 quart loosely packed pea shoots (6 to 8 ounces), washed and spun dry
Splash of ponzu or soy sauce (optional)
1 to 2 tablespoons chicken or vegetable broth
Salt and pepper, to taste
Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cook briefly, 20 to 30 seconds. Add the pea shoots and continue to stir-fry just until shoots begin to wilt. Add the ponzu sauce (if desired), the chicken broth and a sprinkling of salt and pepper. Heat through then remove from heat and serve.
Makes 4 servings.