Hockey fans everywhere are aware (I'm sure) that we are very happy here in Vancouver today because we got Messier!!!!!!! On the down -side, I made a stir fry tonight that I wasn't too pleased with. I am not too experienced with stir-frying.....I just wanted to make some veggies to go along with our barbecued fish and rice: green beans (were too hard) broccoli, mushrooms, bean sprouts, snow peas.....oyster sauce, soya sauce, garlic and seasonings. I don't know how they do it in the chinense restaurants but it always tastes good there.....something is missing at home. I don't own a wok.....is that of major importance? What temp. should I start at...med. or high? The secrets to a good stir-fry............please!!!! Thanks, E.