Calling all Chinese Cooks!?

It is more than just the recipe. "Wok Hai" is the essense for the ultra heat generated on the old handpounded woks used in restaurants which creates that quiick, hot, crisp but with carmelized released sweetness in vegs. It is very very difficut to do on any home gas stove & impossible to create on any electric cook top.... With exact or identical ingredients as the restaurnat, it can not be recreated. Dont you notice that Chinese families go to chinese restaurants? Its because of the flavors..You can always make it for less, bur you can not make like the restaurant.... i have tried.