2 lb. round beef roast (sliced thin)
2 tbsp. dry cooking sherry
2 tbsp. sugar
4 to 6 tbsp. soy sauce
2 tbsp. corn starch
1/4 to 1/2 tsp. powdered ginger
5 tbsp. salad oil
2 (10 oz.) pkg. frozen pea pods (or Italian green beans)
Water
Cooked rice

Combine sherry, sugar, soy sauce, cornstarch and ginger in bowl. Add meat and toss to coat with the sauce. Let stand at least 30 minutes. Heat 2 tablespoon salad oil in electric skillet, blazer or chafing dish. Add pea pods and cook until hot and still crisp, about 2 minutes. Spread in a single layer on a platter. Add the remaining oil to skillet and saute beef slices. Turn to cook evenly, about 5 minutes. Add pea pods and heat with beef. Place in serving dish. Add small amount of water to skillet with the dippings, heat and pour over beef and pea pods. Serve with hot rice. Serves 4 to 6.