Preparation / Directions:
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slice onion and mushrooms, keeping each separate.
Heat 1 tablespoon oil in a 12-inch skillet or wok over medium heat. Add garlic and meat. Stir-fry 3 minutes or until meat is cooked. Remove from pan and set aside.
Heat remainin oil in pan. Add onion and stir-fry 1 minute. Add sherry and cook 30 seconds. Add pea pods and stir-fry 1 minute. Add mushrooms and stir-fry 1 minute more.
Return beef to pan. Mix beef broth, cornstarch, soy sauce, salt, pepper, and ground ginger together. Add to pan and cook, stirring occasionally, until thickened. Serve immediately over hot cooked rice.