Marinate meat with sherry, oyster sauce, sugar and 1 Tbsp soy sauce. Cover bowl and marinate 10 minutes to overnight in refrigerator.
Heat 1 Tbsp oil over high heat in wok or heavy skillet. Add crushed garlic, cook briefly until lightly browned. Discard garlic. Add onion and salted black beans and stir-fry one minute. Add green pepper and celery. Stir-fry 2 minutes until crisp-tender. Set aside in bowl.
Add cooked vegetables to wok over high heat. Add all meat to wok and toss to combine. Add cornstarch mixture, and toss to coat meat and vegetables. Cook until mixture thickens and vegetables look glossy, about one minute. Add tomatoes, 1 tsp soy sauce and ½ tsp MSG, toss quickly, about one minute until heated through. Serve with white rice.