The main seasoning is garlicky oil. I add in olive oil and garlic to a cold wok or large pan. Then, turn on the heat to medium-low, and let the garlic and oil heat together slowly.
Take your time – this is when the garlicky flavor infuses the oil. Just take care to control your heat and not let the garlic burn or brown too much. When you start smelling that garlic – it is time to add the pea shoots.
Now it’s time to crank up the heat. Turn heat t0o high.
You’ll have to add the pea shoots in batches – since the tendrils are so light, it looks like a lot of pea shoots, but the shoots will cook down.
As you add the pea shoots, use your tongs to flip, turn, stir all that garlicky oil all over the shoots! Try to get as much garlic in the middle, on top of all of the pea shoots (garlic at bottom of hot wok may burn.) Keep adding more of the pea shoots as the ones on the bottom begin wilting. Sprinkle in a pinch of salt.
See how the pea shoots are just barely cooked? Everything has wilted down, but the shoots are still a little crunchy and bright green. It’s perfect! Turn off heat, add in the sesame oil and cooking wine