your recipe as above looks
about right. of course, you've got to poke your finger in and taste it. other than in restaurants, which use large quantities and where it has to taste the same from day to day and year to year, not many here would use a recipe. also, the juice from a knob of finely grated fresh ginger is also quite standard.
garlic, pineapple, lemon juice, etc. are not standard, but should be considered as variations in order to highlight or compliment whatever you're cooking. a lot of western adaptations of eastern recipes seem to call for sherry, but over here people would be aghast. other than being sweet and containing alcohol, there are no other similarities. the taste is quite different.
if you are doing a saute, a few drops of sesame seed oil at the end adds a terrific fragrance.
about soy sauce: soy sauces which contain the fewest ingredients are generally indicative of a good product. those that include wheat or other grains, alcohol, or colorings, etc. won't be as good.