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The most common type of wok cooking, stir frying, is the quick cooking of uniformly
sized ingredients in a small quantity of hot oil, with the wok set over heat.   Here  are
some tips:

1. Heat wok until hot. Add oil according to your recipe and allow the oil to  heat
   until almost smoking. Add garlic, scallion, or ginger and render in hot oil,  then
   remove and discard.
2. Add seasoned  meat and toss it  around  in the wok,  almost  as  if  you  were
   tossing a salad, until the shreds separate and the color of the meat changes.
3. Scoop out the meat and juices with your spatula and place on a platter. Clean
   wok and put back on heat. Add a little more oil when wok is hot again.
4. Add  the  green  peppers  and bamboo shoots and toss in the wok  for a  few
   minutes. Do not overcook.Keep the vegetables moving in the hot oil until their
   fragrance  and  some liquid are released.  They should be cooked, but remain
   crisp and bright.
   
5. Return the meat to the wok and combine-fry until all ingredient are thoroughly
   heated. Give the mixture several turns, and remove from the heat to serve.
   

Some Special Tips:
Have your ingredients cut to similar shapes and equal sizes, ready for stir frying. Just
before stir-frying, arrange them on a board or plate alongside your stove.

Add your ingredients quickly, pouring, in the entire  item all  at once.  Don't drop the
pieces into the wok individually; use your spatula, if necessary, to push them  off  the
plate quickly.

Pour in your seasoning or thickening mixture at the end. The gravy  thickener  should
be pre-mixed and ready. Re-stir the mixture just before adding, to be  certain all  the
starch is dissolved in the liquid.