1. Remove and discard fat from meat. Cut meat across
the grain into thin slices.
2. Combine sherry, soy sauce, oyster sauce, sugar,
cornstarch, baking soda, salt and garlic in medium
glass bowl. Mix in meat. Cover and refrigerate at
least 3 hours.
3. Heat oil in wok over high heat. Stir-fry onions in
the oil until golden, 3 to 5 minutes. Transfer onions
to serving plate. Keep warm.
4. Add about 1/3 of the meat to wok, spreading out
slices so they do not overlap. Cook slices on each
side just until lightly browned, 2 to 3 minutes.
Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.
From "Chinese Cooking Class Cookbook" by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.
