To prepare the Egg Fu Yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
Fry pork (with a little bit of garlic powder) and onions. Rinse the bean sprouts and drain thoroughly.
In a large bowl, lightly beat the eggs with the salt and pepper. Add sherry, oyster sauce and soy sauce. Mix well. Pour over meat and onions and add bean sprouts and peas. At low to medium temperature, wait until eggs set up a bit and then start sectioning off the portions for the egg fu yung. Turn until each side is golden.
NOTE: Both the Egg Fu Yung AND sauce use 1 Tbsp. soy sauce and 1 Tbsp. oyster sauce. Didn't know how to separate them out on the ingredient section.