Ho Ho's Beef with Snow Peas

1 pound beef tenderloin, sliced into 1/8- to 1/4-inch-thick strips that are about 1 by 2 inches
1 teaspoon cornstarch
1/4 cup water
1 teaspoon plus 2 tablespoons corn oil (divided)
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon cooking sherry
1 teaspoon soy sauce
1 medium onion, cut into chunks
1 pound pea pods, trimmed
1/2 cup low-sodium beef or chicken stock mixed with 1 1/2 cups water
1 teaspoon sugar
1 teaspoon oyster sauce
1 teaspoon monosodium glutamate (optional)
2 tablespoons cornstarch mixed with 4 tablespoons water to thicken (optional)
Hot cooked rice

Put beef in small bowl and sprinkle with 1 teaspoon cornstarch. Add water and 1 teaspoon oil. Cover and refrigerate 1 to 2 hours or overnight. The liquids should absorb into meat. If there is excess liquid in bowl when ready to use, discard liquid.

To prepare: Heat wok and add remaining 2 tablespoons corn oil. When oil is hot, add beef, salt and garlic. Cook, stirring constantly, about 10 seconds. Add sherry and soy sauce. Add onion and cook, stirring, about 10 seconds. Add pea pods and cook another 10 seconds, stirring. Add stock/water mixture and bring to boil. Cook until meat is done, stirring occasionally. Add sugar, oyster sauce and, if desired, monosodium glutamate. If needed, add cornstarch that has been mixed with water and cook 1 to 2 minutes to thicken. Serve over rice.

Makes 2 to 4 servings.