STIR-FRIED BEEF AND SUMMER SQUASH

1 tablespoon cold water                 2 teaspoons cornstarch
1 tablespoon vegetable oil              1 teaspoon minced, peeled garlic
1 pound ground beef round               2 tablespoons dry sherry wine
2 tablespoons soy sauce                 2 tablespoons catsup
1/4 teaspoon ground ginger              1/4 teaspoon monosodium glutamate
1/4 cup water                           (optional)
1 pound yellow summer squash,           1/4 teaspoon salt
halved lengthwise and cut into          1/2 cup thinly sliced green 
1/4-inch-thick slices (about 4 cups)    onions of scallions 

Mix the 1 teaspoon of cold water with the cornstarch.  In a 
large skillet or wok heat oil over high heat.  Add garlic and 
cook for 30 seconds, stirring constantly, taking care that 
garlic does not burn.  Add beef, sherry, soy sauce, catsup, 
ginger and, if desired, the monosodium glutamate; stir-fry 2 
minutes, until meat loses most of its red color.  Stir in the 
1/4 cup of water.  Arrange squash in an even layer over meat and 
sprinkle with the salt.  Cover, reduce heat to moderate and cook 
8 minutes, until squash is crisp-tender.  Stir squash into meat 
mixture; stir cornstarch and water and add to skillet.  Gently 
stir 1 minute longer, until meat is lightly glazed.  Sprinkle 
with green onions and serve from skillet.  For diet serving 
allow a fourth of the meat and vegetables (276 calories).