Oh, yum, I love eggs foo yung, especially the deceptively simple sauce! That's Yan's recipe, isn't it - from Yan Can Cook?
I use molasses instead of sugar and a tsp of vinegar, plus a splash of sherry (alcohol boils out), some minced garlic and some of the sliced scallions in my sauce. My sesame oil is *toasted* sesame oil which has a rich taste that I highly recommend.
Good eats!
Yep. Martin Yan.
Thanks for the tip on the toasted sesame oil. I'll have to try it. :-)