2 tablespoons vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds.
Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.