Rinse the pea shoots thoroughly in cold water twice, drain.
Combine sugar, soy sauce, oyster sauce, chicken stock in small bowl. Set aside.
In a large wok or skillet over high heat, heat oils add ginger, garlic. Stir fry about 1 minute until fragrant.
Toss in shoots. It will fill the pan and be difficult to toss initially, not to worry it will shrink down ALOT. Using tongs rotate pea shoots in pan.
Add soy-oyster sauce mixture. Stir-fry for 1-2 minutes, or until the leaves soften and are tender.
Pour into a bowl and serve immediately nom-nom.
