I think some people think of stir fry and wok hei as being locked together like yin & yang.
Well tell that to 2 billion Asians who make stir fry weekly in their woks in their home kitchen.
I agree that most stir fry could be made just as easily in a larger frying pan or paella pan or a sauter pan/saucier pan. A wok just gives you the ability to jump and toss the ingredients like in no other pan and that’s a big plus to me.
