Great post ...
My favorite cuisine is Korean, think JJampong and Bibimbap more than Bulgogi.
My second favorite is Chinese, Thai, Cambodian, Indian, Japanese, Filipino and Vietnamese. In any order ... I love 'em all.
Love to cook these at home w/ my Wok. Usually twice a week. Last week, after that turkey & ham feast on Thursday, I made Pad Thai one day and Chicken and Black Bean Sauce on another.
My method is to prep everything before hand, including the Marinade and the cooking sauce. I usually put corn starch in the cooking sauce to aid in thickening.
Put the wok on the fire ring, heat it until water dances, add ELOO (not EVOO) or avocado oil, and then add the "aromatics". (aromatics: garlic, ginger, scallions, etc.). Stir fry for around 30 seconds then add the protein. Stir fry that until it's about 80% done and remove it all to a bowl. Add a little more oil, stir fry any delicates like eggs etc., again only about 80% done and put them in the bowl.
Now, the final plunge, start with the veggies that take the longest to cook. Once they get going, in goes the next longest, and so forth until all reach the 80% done spot.
Now you can add back in the protein (and delicates), stir fry for a minute, move it all to the edge of the wok, add the cooking sauce into the bottom of the wok and bring it to a boil.
Finally, stir fry everything together, turn off the fire and serve over rice or noodles.
I never overcook the vegetables, since Mrs SJ and I like them on the crisp side. I can't say that I've ever had an abundance to juice from veggies, but I don't let them spend much time on the fire ring.
Did I mention we love chicken adobo ... so easy and sooooooo tasty.
SJ