The sauce is the closest I've found to the restaurant flavor I'm used to, but I doubled it and tweaked it: 2.5 tbsp oyster sauce, 1.5 tbsp soy sauce, 0.5 tbsp Thai golden mountain sauce, 4 tsp dark soy sauce, 4 tsp vinegar, 1.5 tbsp brown sugar. I'll try it again with Thai mushroom soy sauce and black soy sauce because I though the Chinese dark soy sauce made the dish a bit too salty and I had to add more sugar to balance it out.
