Others with more technical backgrounds will probably jump in to correct me, but I’d probably stick with a deeper nonstick (hard anodized) saute pan. Or a larger saucier. Maybe others have good experiences with using Le c as a wok, but enamel is going to get scorched with the type of heat you’d be using to stirfry. If you’re not tossing… you’re essentially looking for a large pan you can saute lots of veg without overcrowding on very high heat, with high walls to minimize splatter? This all clad is a 4qt, and hopefully would meet your needs.
https://www.amazon.com/All-Clad-E7859464-Anodized-Nonstick-Dishwasher/dp/B01D4CQ85Q
