Bring chicken stock to a boil in a small saucepan. Stir in the oyster and soy sauce.

Add the cornstarch/water mixture and stir until it thickens. Keep warm on low heat.

Heat 2 Tablespoons of oil in a frying pan. Add the shrimp and cook until they turn pink and are fully cooked. Remove from pan and drain. Set aside.

In a large non-stick frying pan, heat 1 Tablespoon of oil and saute the onions and bell peppers for 2 minutes.

Add the mushrooms and cook for one additional minute. Removed from heat and set aside.

In a large bowl, lightly beat the eggs. Stir in the sherry, salt and pepper.

Add the cooked shrimp and vegetables. Stir to combine.

Heat 2 Tablespoons of oil to the large non-stick frying pan. Add the egg mixture, gently pushing the sides to the center to allow the liquid to fill in around the edges.

Continue to cook until the eggs are set and no liquid remains. Shake the pan front to back to make sure the eggs are loose, and flip the eggs to the uncooked side. *Don't panic - you can also pour the mixture into the pan like pancakes and cook them individually.*

Once eggs are completely cooked, cut into wedges or circles (with a bowl) and place on a plate for serving.

Ladle the brown sauce over the eggs and serve.