Most home cooks make the same stir-fry mistake: they crowd the pan.

When you throw too much into a wok at once, the temperature drops. Instead of searing, the food steams. You end up with soggy vegetables and gray meat instead of charred edges and caramelized sauce.

The fix: Cook in smaller batches. 2 batches of 2 minutes beats 1 batch of 5 minutes every time.

A few other things that make a massive difference:

1. Dry your protein completely before it hits the pan. Moisture = steam.

2. Get your wok screaming hot before adding oil. It should smoke slightly.

3. Don't stir too early — let it sit 30-45 seconds. That's where the char comes from.

4. Add aromatics last (garlic, ginger) — they burn fast in a too-hot pan.

The "wok hei" flavor you taste at good Chinese restaurants? Just high heat + dry ingredients + patience. No commercial burner needed.