How do I cook vegetables in a wok? or pan?!

How do I cook vegetables in a wok? or pan?

have you ever noticed how they cook at a chinese take out place? the cashier doubles as a fry cook and their is a secondary cook that blanches the veggies and chops them too the main line chef prepares the dishs
usually you are most preoccupied with this guy, but what he is really doing is finishing the dish. the secondary chefs pass off the blanched veggies and meat to him, he then puts everything together and plates them or boxes the entre'. You need to prepare the veggies by making them all the same size and blanching them in salty water for a few minutes . then you first sear the meat which is sliced thin to cook quickly. when it is browned and (it could be par boiled in oil or blanched first ), this is added back to pan along with the veggies and the sauces and then thicken with a tad of corn starch and cold water. so I guess what I am saying is the guy cooking the dish is really finishing the dish, and thats why when we tend to make home made wok cooking like take out it dont taste the same, and the fact that we dont have a high powered jet blast stove to super heat the wok like them guys do. What they have is a hot burner with a petal on the floor attached to a tank of oxygen when they really need heat to cook a dish they give it the gas and it sounds like an A-4 phantom Jet afterburner kicking in. This super heats the wok and makes the food cook really fast, the chef has to constantly turn the food to prevent scortching. They use peanut oil because it has a high smoke point and they go to school for it.
I wonder if I can rig my mudbug pot up with one of them gizmos. naw it just wont taste the same.