2 to 3 teaspoons extra-virgin olive oil

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.