Though I have a couple of Chinese food cook books, when I do stir fry, I typically just play it by ear. A few years ago, that would not have been the case; I don't know why it was post-college before I really knew how to cook. I did, however, benefit from a Chinese food cooking lesson before that time, from my aunt and uncle. We picked recipes, went shopping for the ingredients (in Philadelphia!), and made the meal. I think that was also the first time I'd encountered a rice cooker (I have my own now).
