Wash the pea shoots and cook, still wet, in a frying pan with a tablespoon of oil.  Season with salt and stir over high heat for a minute until just tender.  Add a splash of water and remove from heat.  The shoots should be bright green and shiny.

Use the following sauce as an alternative to the splash of water called for at the end:

Mapo Sauce:

• 1/4 cup tamari soy sauce
• 1/4 cup dry sherry
• 2 Tbs vinegar
• 1 1/2 Tbs grated ginger
• 3 Tbs tomato paste
• 1 cup water
• 1 Tbs dark sesame oil
• 3 cloves garlic, crushed cayenne to taste
• 2 Tbs cornstarch in 2 Tbs cold water

Whisk together all ingredients, adding cornstarch last.  Pour over sauteed pea shoots and continue cooking, stirring as needed, until sauce thickens.