Place a large, deep skillet or wok over medium heat. After about a minute, add the oil and swirl to coat the pan.
Add the pea shoots and garlic, and turn up the heat. Stir-fry for about 5 minutes, attempting to get the garlic distributed evenly through the tangle of shoots. Stir in the salt along the way. (It’s easiest to use tongs or a large, long-handled fork for mixing.)
Remove from the heat as soon as the pea shoots are wilted and have turned deep green. Serve hot or warm.