String the peas, then wash and dry them. Crush the garlic and ginger. Heat the oil a frying-pan. Add the garlic and ginger and cook until they are golden, then discard them. Add the peas and toss them about for a few seconds. Add the seasonings, ginger sherry and stock. Bring to the boil, stirring, and boil for 3-4 minutes. By this time, nearly all of the stock should have disappeared. Turn into a heated dish and serve.
