Ok, there is a recipe here, but mostly I wanted to post this for the stir fry technique–including the way that the flavors are built in the wok. Oh, and ignore that “chopped eggs” thing at the end.
Things they didn’t say: your wok should be a seasoned stainless rather than pre-coated. Do not overcrowd your pan. Less in the pan is better. The larger your pan the better–but remember that your stovetop does not get super hot.