Thanks MG, you're a treasure!One question though: do I have to coat the outside?I'm using electrical stove rather then gas and I'm afraid the seasoning coat will cause problems.
Cornstarch will never help with this. For Chinese food, you use cornstarch in a thin suspension of water only at the end to make the sauce, or to velvet the meat.
I tried using it because all cooking books I read recommended rolling the meat in starch to make sure it has a dry surface when it meets the oil.
If you want to know the entire procedure for stir fry as I learned it in school, I'll be happy to type it all out.
I generally do it in these stages:cut meat into small cubes and marinade it, cut vegetables into similar sized bits and put in different bowls by hardness, heat oil in wok, fry meat in batches until it changes color(as it changes color it gets move from the wok to a different bowl), after all meat is done and removed I add vegetables by hardness, when all vegetables are in and nearly done I add the meat back give it about 10 secs and then add what's left of the marinade sauce and cook for 10-30 secs more by eye. Could you tell me if it's vastly different?