- 1 tablespoon canola oil
- 6 large cloves garlic, finely chopped
- 1/2 cup chicken stock (or water)
- 1/3 cup oyster sauce
- 3 cups snow peas, strings removed
- 4 cups sugar snap peas, strings removed
- 5 cups pea shoots
- Heat oil in a large, shallow pan over high heat. Cook garlic 30 seconds, stirring to prevent burning. Combine stock and oyster sauce in a bowl; add to pan. Add peas; cook, turning peas constantly, until bright green and crisp, about 2 minutes. Divide among 8 bowls; top each with a handful of pea shoots.