Another recipe from kenji lopez alt’s wok cookbook, and one of my faves from it. I’ve made this one a few times now and am grinding on nailing down my exact method for it. I amp up the garlic a lot beyond what he calls for, since I really love the way the flavor of caramellized garlic complements the sauce’s caramellized/charred soy sauce + sugar flavors, though tbh could probably fry it and the egg harder than I’ve been doing to bring that out more. I also want to see if I can get more of a seared flavor on the sauce. But either way, this one’s really great and I’ve been enjoying making it a lot