My advice: Get rid of the electric wok – I’ve never seen one that gets hot enough, or can recover temperature quickly enough after ingredients are added.
Heat the stovetop wok more than you’re accustomed to - i.e. get whatever oil you’re using to just before the smoke point before adding ingredients. You can tell when it’s there by looking for the rapidly moving wavy pattern that the oil makes at the bottom of the pan, or by “cheating,” and throwing in a bit of something and watching for it to sizzle just right. Both ways take some practice, but I prefer the first.
Cook in small batches – roots, meats, leafy vegetables, and then sauce. That’s key. If you overwhelm the wok, nothing works right, especially in the usual home kitchen where you just don’t have the heat level you need to recover if you throw in too much.
I usually manage to cook by shoving ingredients up the side of the wok and out the way while cooking other batches, but I’m usually cooking for one or two. Cooking in batches and putting them aside like pulykamell recommends seems like a good recommendation for larger preparations.
Also, I’m just going to flat out disagree with GaryM on one point: Four tbsp of oil approaches deep frying. You shouldn’t need anywhere near that for normal cooking.