Those are nice sites, thanks everyone. I started out with Martin Yan's, Yan Can Cook book many years ago! His cooking show aired on our local public station. Thanks to him I have several woks, bamboo steamers, too many Asian cookbooks and know where all of the Asian markets are in my area!
The secret to Chinese cooking is to cut all of the pieces into uniform size, so they will cook to the same degree in the same time. The sauce is extremely important in stir frying. The sauces combine with the oil to both cook the food and then keep it warm while it is on the plate.