Snip or break with your fingers, pea shoots into bite-sized segments, roughly 1-inch in length. Wash thoroughly, drain, and set aside.
Heat up a wok over high heat. When wok is smoking hot, add oil. When oil is very hot, add chopped garlic and fry for 10 to 15 seconds until fragrant. Add pea shoots all at once, and toss lightly for 20 seconds, then add chicken seasoning, salt, and Chinese wine (optional). Add a little hot water, if you like, (the steam generated when it hits the hot wok will help to quickly cook the pea shoots), and continue to stir fry for 1 minute, or until the shoots are slightly wilted, but still bright green.
Transfer to a serving plate or dish, leaving behind some, or most of the juices, if you wish. Serve immediately.
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