Recipe by Lori Ross

1 lb. spinach, watercress, bok choy, sugar snap peas

2 tbs. peanut oil

3 garlic cloves, chopped

1 slice fresh ginger, peeled and crushed

1/2 tsp. salt

2 tbs. chicken stock

Pinch of sugar

Asian sesame oil, to taste 

Heat a skillet wok over medium heat. When hot, add the oil, garlic, ginger and salt and toss and stir until fragrant, about 30 seconds. Increase the heat to high, add 2 or 3 handfuls of pea shoots or greens, and toss and stir until wilted, about 30 seconds. Add the stock and sugar and toss and stir until the liquid is reduced to a few tbsps, 1 to 2 minutes. If using bok choy or sugar snap peas, cook for 2-3 minutes until just tender.  Season with sesame oil. Transfer to a bowl and serve immediately.