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Thoroughly wash pea shoots in cold water several times and trim them into 2-3 inch pieces.
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Blanch in boiling water in batches for a minute or so, take them out when the leaves turn green.
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Rinse with cold water and drain.
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Heat wok or large frying pan.
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Add 1 teaspoon of olive oil and sautee ginger and garlic until fragrant.
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Add pea shoots and sautee for 2-3 minutes.
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Season to taste with salt (optional)