- Beat eggs together in medium bowl with 1 teaspoon soy sauce, sugar, salt and pepper until sugar dissolves.
- Blend 4 teaspoons cornstarch and 1 Tbsp. water in small bowl; beat into egg mixture. Stir in bean sprouts, green onions and shrimp.
- Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add two 1/2 cupfuls egg mixture. As egg spreads, fold it over bean sprouts to form a mound. Cook about 2 minutes, or until egg is set. Turn mounds over and cook 2 minutes longer. Remove from skillet; keep warm.
- Repeat procedure by heating 1 Tbsp. oil in same skillet for each batch, adjusting heat when pan becomes too hot.
- Combine chicken broth, 2 Tbsp. water, remaining 1 teaspoon soy sauce and sherry in small saucepan; bring to boil.
- Blend remaining 1-1/2 teaspoons cornstarch and 1 Tbsp. water in small bowl; stir into broth mixture. Cook and stir until mixture boils and thickens.
- Serve sauce over foo young patties.