3 cups of pea shoots, fresh from a super expensive farmer's market
1 bunch of baby carrots
2 stalks of spring garlic (or substitute the white part of 3 green onions)
2 tablespoons of olive oil
Salt and pepper
You don't need to peel baby carrots, but cut the greens off leaving a quarter inch of the stalk. Scrub gently with a vegetable brush under running water to scrape off any stringy things and dirt.
To prepare the spring garlic, cut off the bulb and the stem where it starts to turn green. All you'll want to use is the white part of the stem which will probably be about 2 inches. Discard the outermost layer of the white part of the stem. The bulb and the green parts won't be needed. Cut the white part of the stem into thin slices.
In a pan on high heat, put in the olive oil and heat up. Toss in the sliced spring garlic stem, and baby carrots. Sauté for 3 minutes. Then add the pea shoots and sauté for no more than 30 seconds, and finally season with salt and pepper.