Looking at these two recipes:
they are quite similar but have minor variations. This seems to be the case for a lot of Chinese cooking - there are many recipes that use slightly different quanities or omit a single ingredient but are recognised as a different dish.
For example the ginger chicken contains
1 tablespoon oyster sauce 1 teaspoon soy sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon rice vinegar
but the tofu stir fry by the same chef contains
1 tablespoon hoisin sauce 2 teaspoons dark soy sauce 1 teaspoon soy sauce 2 tablespoons Shaoxing wine
And then for another ginger chicken recipe (https://thewoksoflife.com/ginger-chicken/), the sauce has
1/4 cup Shaoxing wine 2 tablespoons soy sauce 1 teaspoon dark soy sauce 2 teaspoons oyster sauce (optional)
What confuses me is that distinguishing between ginger chicken and another chicken stir fry seems to rely on these small variations in flavours.
But these variations aren't consistent between chefs, so is there really just one "mother" stir fry recipe that you can tweak to your preference? Or do the variations actually result in something that you could tell apart by what you get on the table without knowing what its called?