Mom and dad used a heavy steel round bottom wok with a burner ring. They used canola or corn oil. Being an ABC, I use a stainless steel flat bottom wok and either peanut or canola oil. Always let the wok and oil get up to high heat for best results. When a drop of water chirps and steams immediately, it's good to go.

When using garlic, shallots or ginger as flavoring agents, put them into the hot oil and stir them around a little, to flavor the oil first before adding the meat and veggies. I don't like the meat to be too well done/dry, so I lightly cook it first, then remove it from the wok and add it back once the veggies are ready. My Mom would push the meat up to the sides and top of the wok while the veggies cooked and then stir the meat in a little at a time.

My fried rice, tomato beef and other stir fried veggie and meat dishes turn out just fine, but Mom (RIP) was a better cook.