In a small bowl, combing the chicken broth or water, soy sauce and sugar.  Set near the stove.
In a wok or large, deep skillet over medium-high heat, heat the oil.  Add the garlic and stir- fry for 15 seconds until fragrant.  Add the pea shoots and toss to coat with the oil and garlic.  Raise the heat to high and add the sauce mixture.  Stir-fry the pea shoots for 15 seconds, cover, and cook for another minute, or until wilted.  Uncover, add the cornstarch mixture, and stir-fry for another 30 seconds, or until the sauce has thickened.  Turn out onto a platter and serve at once.