Asians around the world love stir frying. They loving eating fresh food everyday. In Chinatown, you will always see the moms and aunties go shopping each day to purchase the freshest ingredients. Stir frying was adopted a long time ago in China. Without electricity and gas, the only fuel was fire. The Wok was designed so that the center of the wok had the most concentrated heat which would take less time for cooing. The metal used was high carbon steel to have better heat conductivity.
Time was important because the longer the cooking process required more fuel and as it was, the abundance of fuel was scarce.
The process for good stir frying may require you to open up the vent or door. Now there is natural gas and in my estimation that is the best fuel source but electric is good but it take awhile to heat or cook anything and glass top electric is ok but requires a little more time.
Process. Heat wok up first, then add oil and allow oil to heat up then add ingredients. Meats require the most time, so stir frying them first is a good idea and then taking it out as you prepare the sauce, then add back meat and add veggies which will take a shorter time.
By Chef Woo Can at www.chefwoocan.com