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Combine salt and pepper in a small bowl.
Add 1/2 teaspoon oil and pancetta to a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over medium heat; when the pancetta starts to sizzle, stir-fry until it starts to brown, 1 to 1 1/2 minutes. Reduce heat to medium-low and stir-fry 1 minute more.
Swirl in the remaining 1 tablespoon oil; add garlic, increase heat to high and stir-fry until fragrant, about 10 seconds. Add pea shoots (or sprouts), sprinkle with the salt mixture and stir-fry until just wilted and bright green, about 2 minutes. Remove the garlic. Stir in cilantro.