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I don't pretend to know wok cooking at all, but I find that I add the ingredients slowest to cook first, work them all in and then stir fry. Given that I have a weak and meager regular gas stove, at the end I cover the wok and let the steam simmer the ingredients. The key is to let them simmer, then turn down the heat and let the food work its way to eating temperature, or thereabouts. I put whatever sauce I am using in just before the simmer, and flip it in.
I get easy and consistent results. For lager batches you stir fry longer, but the simmer is pretty much always the same. This is a simple way to get edible food.
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