Grace's book is a super reference. It gives advice on choosing and seasoning a wok (or using a skillet), runs the gamut of stir-fry technique with a pile of great recipes, and gets you into the mystic philosophy of the whole thing by introducing you to the elusive "breath of the wok," a.k.a. wok hei, that is so prized by the Cantonese.
The main thing to remember when stir-frying is that mise en place is everything. Many recipes cook in a minute or two, so there is absolutely no time to go and find a missing ingredient once you get started. Remember that now.
rice would be great too. If you're doing rice, start that first.
Three minutes before your rice or noodles are done, get ready to roll! The basic stir-fry plan is to heat the wok super hot, add the oil, add the aromatics (ginger, garlic, etc), stir that around for a 10 seconds, then add the vegetables, stir them around for a minute, then add the sauce, stir for another minute, and serve. So let's do that!