Wash the pea shoots in cold, running water. I usually just swish the pea shoots around in a large bowl of water, rubbing the leaves periodically to loosen any dirt. Drain the water (the easiest way is to dump the pea shoots into a colander), and repeat a couple of times. Don't bother drying off the pea shoots after the final rinse.

You can trim off any particularly tough or thick stems, if you desire. I don't usually do this, but if you do, you'll ensure that the greens will be as tender as possible. 

Heat 1-2 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the garlic and cook until fragrant, about 30 seconds. 

Add the pea shoots and season with a few dashes of salt. Cook, stirring frequently, until the pea shoots are tender and softened, and have darkened in color to a deep green, about 3-5 minutes. 

Some Notes:

If your pot is too small, like mine, I cover it after adding the pea shoots to ensure a more even cooking process. Just stir occasionally if you cover the pot.

Also if your pot is too small, just add as many pea shoots as you can at first. Once the pea shoots have cooked down a bit, add the remaining shoots and keep stirring to cook and combine.

If the pot looks dry, add a splash of water to help steam-sauté the shoots.