There have been a few threads about Wok usage in the last couple years. Many of us have provided some oft-repeated advice. There’s also a response somewhere in a thread about chicken (chicken thighs, maybe?) that includes several recipes involving a wok.
Without rehashing what I’ve said in previous responses, I’ll simply add to the hot oil tip: Nut Oils get hotter without breaking down; vegetable oils will burn quickly. Besides, part of the art of wok cooking is getting that thin layer of ultra-hot oil to gloss-up your ingredients so the hot oil is cooking the little chunk from all sides at once, plus creating a seared surface area to retain juices.
Oh, that brings up another little matter: Unless you’re using that monster in the Amazon link, most Wok-fried dishes are small chunks or slices of ingredient – peas, diced whatever, tofu or meat cubes, thin bean pods, etcetera – and that tends to require the chopping be done before you start heating the wok. [I think someone in another thread called that *mise en place*, but I’ve never received culinary* or French language education so I’m not sure.] In fact, that’s why I find Wok cooking to be so simple. I just decide what I want to throw in, get little bowls of stuff ready, then heat the oil and start dumping bowls in a the right times.
Note that you can also use your wok for soups and stews and, with the right accessories, steaming and deep-frying. In fact, deep-frying with a wok is a bit more safe than using a dedicated deep-fryer.
Now I’ll just encourage you to search for the other Wok threads.
*Mom simply ran a Chinese restaurant and taught me how to use a wok. For some reason she never understood my suggestion of woking the neighbor’s annoying dog before dinner.