I've been making adjustments for a while based on this recipe because it has been the closest in flavor to a place I used to work near. I prefer beef as my protein for this dish.
My adjustments to the sauce are 1 tsp white vinegar and 3 tsp sugar (I use Costco's organic cane sugar). This offset the vinegar bite that the original recipe called for which was a bit harsher than what I'm used to having from restaurants for this dish.
