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<p>Yes. You want the wok so hot that when you add the oil and you dump in minced garlic, you only have a second or two to dump in the first bowl of ingredient before the garlic is overcooked and the oil starts smoking. Very hot, very fast. The hotter the better.</p>
<p>The only exception is the very final step of adding the sauce. You generally want the sauce to boil quickly in the bottom of the wok (cornstartch mixture needs to be at boiling to thicken properly), but then turn the heat way down for the final toss and serve. Most sauces will burn into a nasty crust on the bottom of the wok if left over high heat.</p>