Whenever I use my wok, I have the same problem that my protienes stick to the bottom of the wok.
What am I doing wrong?
I heat the wok. Then pour in the oil, the oil is almost instantaneous smoking.
Then I add the protiene, wait a moment and then stir. See picture (chicken-blocks).
When I put some vegetables in the wok afterwards, they give some moister and the residu disolves.