[JadeMonkey]

What kind of wok did you get? A normal high carbon (black) steel one? Stainless? Electric? Induction?

The key to wok cooking is high heat and a minimal amount of oil (unless you're frying of course). You want the wok screaming hot so everything cooks very quickly. Make sure that you have everything that is going into the wok cut up/prepped ahead of time so that you can throw it in as you go and you're not trying to do anything other than work the wok. Wok cooking is very fast and you won't have time to do any prep once food is in the pan. For most recipies you want to make sure that you keep the food moving once it is in the wok, either by flipping it (really closer to rolling it) in the pan or using a spatula / tongs to move it around so everything will cook evenly. Put whatever takes the longest to cook in first and then work your way down to the last ingredient that requires the shortest cooking time. If you want to put eveything in at once then whatever takes the longest to cook should be cut up into the smallest pieces and the whatever cooks quickest should be in larger pieces so everything gets done at the same time.

Check out your local bookstore, there are a lot of good cookbooks dedicated just to the wok or stirfrying, which is what you're doing most of the time when you're cooking with a wok. There are lots of good sites on the internet as well.

-Jade