I tried this following the recipe nearly exactly since it was my first time cooking this dish, but wound up tweaking it a little. I did spice it up a little and give it just a tad more color by adding about two teaspoons of hot chili oil to the wok once the ingredients had been combined. I also used Golden Mountain sauce for the dark soy sauce, as I found it was highly recommended while researching methods to make this dish. Golden Mountain sauce and Sweet Soy sauce can be found at Asian-International supermarkets, so check for one in your area before buying something at a standard chain grocery store. You'll really want to use these speciality soy sauces, because regular soy sauce (such as Kikoman) will not bring the dish to its proper flavor. Lastly, I doubled the sauce and used three eggs instead of two.
I also added some hot chili oil to individual servings. SO GOOD. The basil really sets this dish off, so don't be afraid to add as much as you please!
To view the original recipe, click
here. Enjoy!
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