For a good stir-fry, you need a very hot wok and very dry vegetables. Heat your wok over a high flame for a few minutes, until you can feel the heat radiating from the sides when you hold your hand above it. While it’s heating, peel a few cloves of garlic, and get your sauce handy: soy or fish.
Turn the heat down to medium. Splash some oil, a tablespoon or two, into the wok. It must be oil with a high burn point like canola or safflower, NOT olive oil. Throw in the garlic; tumble it around until it turns golden, in a matter of seconds.
Throw in a handful (or three) of clean dry pea greens. Shuffle them about for only as long as it takes for their color to change, to a deeper vibrant green with a gloss of oil. Turn the tendrils out of the wok, sprinkle and toss them with soy or fish sauce (or both), and serve with rice.