1 Tbsp. vegetable oil
1 whole dried hot red chile
1-2 cloves garlic, peeled and smashed
1/4 pound mature pea shoots, torn into 2” pieces
Kosher salt

Heat oil in a large wok or skillet over medium-high heat. Add chile and garlic and cook, tossing, until chile is darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.