In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions, and mint leaves.

In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots, and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.