Stir-Fried Calamari and Pea Shoots

4 Tbs. peanut or canola oil

2 Tbs. minced garlic

1 Tbs. peeled and grated fresh ginger

1 lb. green pea shoots, tough parts removed

1/2 cup chopped green onions

1/4 cup chicken broth

1/2 tsp. salt

1/8 tsp. freshly ground pepper

1 Tbs. soy sauce

1 tsp. chili paste

1 tsp. sugar

1 tsp. toasted sesame oil

3/4 lb. cleaned squid, cut into bite-size pieces

Cooked rice for serving (optional)

In a wok or large fry pan over medium-high heat, warm 2 Tbs. of the peanut oil. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the pea shoots and green onions and stir-fry for 3 minutes. Add the broth, salt and pepper and cook until the pea shoots are crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a plate. Wipe out the pan.

In a small bowl, stir together the soy sauce, chili paste, sugar and sesame oil.

Return the pan to medium-high heat and warm the remaining 2 Tbs. peanut oil. Add the squid and stir-fry until opaque, about 2 minutes. Return the pea shoots to the pan, add the soy sauce mixture and stir-fry, tossing to combine and heat through, about 1 minute. Using the slotted spoon, transfer the greens and squid to a platter. Serve immediately over rice. Serves 4.