Sauteed pea shoots

My husband was making tuna steaks marinated with soy sauce and sesame oil.  I wanted to cook pea shoots (local, hydroponically grown) with complementary but not identical seasonings.  After consulting several recipes for sauteed pea shoots, I came up with the following Asian-inspired flavor profile.

• Put a neutral flavored oil in a cold skillet.  Add 1 clove garlic and a slice of ginger the size of a quarter (both minced).
• Turn heat to medium-high and allow pan to heat until seasonings are sizzling and fragrant but not browned.
• Add 6 oz pea shoots to pan.  Turn heat to high.  Season with salt and pepper.  Toss pea shoots until cooked but still partially crisp.
• Quickly finish by adding a couple teaspoons rice wine to hot skillet and tossing until distributed.  Remove pea shoots from pan so they don't continue cooking.

The one thing I might have done differently is use scissors to cut the shoots into shorter pieces.  At 8" apiece, they were kind of inconvenient to eat.  They tasted good, though, especially with the tuna.