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1
Peel and devein the shrimp, then cut them into small bite-sized pieces.
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2
Heat a small skillet and add the sesame oil, then add the shrimp.
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3
Cook them for about 2-3 minutes, until they are pink and just cooked through.
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4
In a large mixing bowl, combine the Chinese pea pods, shiitake mushrooms, bean sprouts, green onions, red bell pepper, minced ginger and cooked shrimp.
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5
In another bowl, beat the eggs with the salt and pepper until foamy.
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6
Pour the eggs into the bowl of shrimp and vegetables and mix well.
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7
In a small saucepan, bring the chicken broth, soy sauce and minced ginger to a low boil.
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8
Whisk in the corn starch and water mixture and stir constantly until thickened, about 2 minutes.
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9
Scrape the Mexican avocado into a small bowl and mash well with a fork until it is very smooth and creamy.
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10
Add the avocado to the saucepan and whisk it into the mixture until it is uniform and creamy.
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11
Stir in the light brown sugar, salt and pepper and set over very low heat, stirring occasionally until ready to use.
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12
Pour the canola oil into a large fry pan to a depth of about 3/4 of an inch and heat it until it reaches a temperature of 350 degrees.
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13
Stir the egg fu yung mixture well and then use a large serving spoon to scoop about 1/2 cup of the mixture and gently set it into the hot oil.
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14
Make no more than 2 or 3 patties at a time so that you have room to flip them over.
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15
Cook the patties for about 1 1/2 minutes, then flip them over and cook for another 1 1/2 minutes.
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16
Transfer the patties to a paper towel lined platter to drain and keep them warm in a warming drawer or 200 degree oven.
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17
Continue cooking patties until you have used up all of the mixture, stirring the avocado gravy every few minutes.
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18
Serve the patties alone or over jasmine rice with the Mexican avocado gravy spooned over the top.
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19
Serve garlic chili sauce on the side, if desired.
