btw anyone care to guess what percentagE of 1.4bn chinese will stop cooking on their woks when they take your gas stove away?
For my best wok cooking I use a propane tank with a nice burner. I have to be careful not to get the burner going too hot. Beef is done quick with a slight char on the outside and medium rare inside. Pork and chicken have to be turned quickly and the veggies go in quick with a slosh of cornstarch and water. Stir fry is done in 30 seconds and I shut off the fire. My wok with its 25 years of service has a black carbon non-stick surface from the years of cooking.