To add the sauce to your stir-fry like an experienced Cantonese chef, pour it around the perimeter of the wok, rather than dumping it all into the fiery center.
This will allow the sauce to absorb all the smoky flavors from the wide rims, blanket all the ingredients, and heat gradually rather than turning into steam.
Pouring the sauce in this way will make each bite of your dish filled with flavor, retaining the crispiness of the veggies and the tenderness of the proteins.