If you multiply this stir-fry for more people, do it in batches. Otherwise, you’ll not reap the wok-hay benefits and the tips loose a bit of their zest.

6 to 7 oz. pea tips (pea shoots)
6 T. chicken stock
1 tsp. cornstarch
1 1/2 T. rendered chicken or duck fat, or canola or peanut oil
2 or 3 large cloves garlic, minced
Salt

Use your fingers to break off and discard the fine curly tendrils from each pea tip. Then break the pea tip into 3-inch lengths, dropping them into a bowl. Set aside near the stove. (This is a great group task or assignment for kids!) Combine the chicken stock and cornstarch and set aside near the stove. Heat the fat in wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 15 seconds, until aromatic. Add the pea tips and a generous sprinkling of salt. Stir to combine and prevent the garlic from browning. When the pea tips have wilted to about 1/3 of their original volume, about 45 seconds, give the stock a stir, then add to the pea tips. Stir and cook for about 30 seconds, until the liquid has thickened slightly. The pea tips should be now about 1/4 of their original volume, signaling that they are done. Remove from the heat, taste for salt. Transfer to a plate or shallow bowl and serve.