I use first pressing rape seed oil (very healhy, made in Finland) which will cook at a lower temp anyway as well as having a great taste. I also tend to use liquid (wine etc) as well, once the spices have cracked open. The liquid increases heat to surface contact, and as it renders down you get rich flavours.

If I really want to do something ultra fast, I'll cut the veg etc really matchsticky. But the point of a wok - with its small heat contact area but voluminous bowl - is that only part of the stirfry is in contact with the highest heat at any moment, and thus you need the judicious use of spatulas.

If I want the flash fry wth a bit of singeing I don't use a wok anyway. I'll use a ribbed cast iron plate on the hob. The plate should never be washed with detergent. After a while of proper use they develop a teflon-like coating of oil.

You can't be me, I'm taken