Instructions: 1. Shred beef. Combine cornstarch, sugar, sherry, soy sauce and oil. Add to beef and toss to coat.

2. Shred celery lengthwise; then cut in 1-1/2 inch lengths. Peel but do not crush garlic.

3. Combine remaining cornstarch and sugar with water and pepper.

4. Heat oil. Rub pan with garlic clove until garlic turns brown; then discard. (Hold garlic with chopsticks or fork.) Add celery and stir-fry a few times to coat with oil.

5. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat. Remove celery and liquid from pan.

6. Heat remaining oil. Add beef and stir-fry until it begins to brown.

Return celery and liquid, stir-frying to reheat and blend flavors.

7. Stir in cornstarch mixture to thicken. Serve at once.

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