1. Add the oil into the wok using a high heat. Turn the heat down to a medium and throw in the garlic to avoid burning. Cook it for 30 seconds or until fragrant.
2. Bring the heat up to high and throw in the pea shoots, chicken bouillon powder and salt. Stir for 1-2 minutes (or until slightly wilted) then plate immediately.
The best way to enjoy it is to eat it immediately, but if you do end up with leftovers then store it in an airtight container in the fridge. It will last up to 3 days.