Pea shoots, the curly tendrils and top pair of leaves of young green pea plants, have a delicate, sweet flavor.
1. Heat a wok over medium heat. When hot, add the oil, garlic, ginger and salt and toss and stir until fragrant, about 30 seconds.
2. Increase the heat to high, add 2 or 3 handfuls of pea shoots, and toss and stir until wilted, about 30 seconds. Push the shoots up the sides of the wok and add another 2 or 3 handfuls. Toss and stir until wilted, about 30 seconds.
3. Repeat step 2 until all the pea shoots have been added to the wok and cooked. If water accumulates in the bottom of the wok, push the shoots up the sides to allow the liquid to reduce.
4. Add the stock and sugar and toss and stir until the liquid is reduced to a few tablespoons, 1 to 2 minutes. Season with sesame oil.