Trim the roots of the pea shoots and cut them in half. Quarter the shiitake mushrooms after removing their stems.

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk well.

Heat salad oil in a frying pan over medium heat. Add the eggs and stir gently until they are half-cooked. Remove from the pan and set aside.

Add the shiitake mushrooms to the pan and stir-fry over medium heat until they are browned. Add the pea shoots and stir-fry briefly.