Pea shoots and shiitake mushroom stir-fry

Before there are peas on the vine, before there are even the vines themselves, there are the shoots, which are long, gorgeous tendrils that will eventually become the pea plant. Farmers cull the shoots to keep the plants healthy—and those cuttings are an exquisite delight, sweet and tender. If you've never cooked with ea shoots before, you should know that cook very quickly, wilting like spinach leaves. To double this recipe (for 4 servings), you'll have to make it in two batches. Otherwise, the shoots will overflow your wok. If desired, you can serve the stir-fry, which also includes mushrooms, scallions, garlic, and ginger, over brown rice.