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1. Put the oil, salt, garlic, and ginger in a large covered casserole and cook in the microwave oven for 3 minutes.
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2. Add the beef and continue cooking in the microwave oven, stirring from time-to-time, until the pink is gone from the meat.
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3. Remove the meat to a warm serving dish and set aside. Mix the sugar, cornstarch, MSG, soy sauce, and water in a small bowl. Set aside.
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4. Put the peas in a casserole and cook, covered, until they begin to turn a darker green, stirring several times. Stir the soy sauce mixture to blend in the cornstarch and pour in with the peas.
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5. Add the wine and chicken broth. Stir in the meat. Cook, covered, in the microwave oven, stirring from time-to-time, until the sauce bas thickened and the food is well-heated throughout.
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6. Serve with cooked rice.
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NOTE:
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The secret for the proper preparation of this dish is to cook as quickly and as briefly as possible. Each food should be cooked barely done, to allow for the residual cooking that will take place.
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