Well, first off - stir fry is a technique, not a recipe. You start off with having ALL
of your ingredients ready before you even think
about heating up your wok.
Stir fry is all about rapid cooking over high heat ... so ingredients need to be cut thin and cooked in the order of which will take the longest to cook. There are also some tricks on how vegetables like carrots and celery are cut - thin and on a very steep bias so they have a greater surface area exposed to the heat.
I agree with Pam ... don't know where you live but a trip to the library would be enlightening. But, the Internet is also a great resource if you take the time to explore it. If you go to a search engine like Google and search on "stir fry techniques" you'll find LOTS of on-line resources. Okay - I did that part for you ... just click on this link: http://www.google.com/search?hl=en&l...fry+techniques
Another search, on wok cooking techniques, is here: http://www.google.com/search?hl=en&l...ing+techniques
One thing I would suggest ... get a real wok (carbon steel) and stay from non-stick and electric woks. If you get the temp high enough you'll ruin a non-stick pan, and an electric wok doesn't get hot enough. I honestly don't know about the cooking performance of a cast iron wok.
A good place to get a real carbon steel wok, for the best price, is an asian market. They will generally be coated with lacquer .. so you have to heat them up to burn the lacquer off, then wash with soap and steel wool, dry and season like you would cast iron.
In a commercial kitchen the burners got hotter than on a home stovetop ... and most chinese restaurants have "wok burners" that get even hotter - humm, like the difference between cooking over a candle and the afterburner of a F-15. I've seen Martin Yan cook on TV, and I saw him cook in his restaurant on one of these stoves ... it took him over 5 minutes on a home stove on his TV show to make what he did in under 2 minutes at his restaruant!