In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.

In a wok or large, deep skillet over medium-high heat, heat the oil.

Add the garlic and stir-fry until fragrant, about 15 seconds.

Add the pea shoots and toss to coat with oil and garlic.

Raise heat to high and add sauce mixture.

Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.

Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost “glazed” look.