If you dither or get distracted when you cook, stir-frying may not be the right fit for you. I’m new to “real” stir-frying, a convert courtesy of Grace Young and her magnificent guide, Stir-Frying to the Sky’s Edge. Although I’m still a novice, I already know that it takes preparation and quick, precise cooking. There is no room for a leisurely look back at the recipe as you stir-fry or a mid-cooking hiatus to chop a vegetable or measure out a sauce ingredient.
I can do the preparation, but have a horrible memory. So I create a “cheat sheet" to keep by my wok instead of the book. It's a great reminder of the steps and much easier to glance at quickly as I'm cooking.