Jennifer A. Tyler quoted:

Heat wok or skillet, add oil. Saute the sesame seeds, ginger, garlic over
medium heat for a minute or two. Add veggies and stir-fry for another 5-8
minutes...and stir fry about 10 minutes more....(my recipe says 5...I find
veggies are never done on this time frame...not with so many veggies
anyway....

Does this recipe book really use those slo-o-o-o-ow timings? If so, that
might be the source of a couple of disappointing [not the word I had
typed at first] "stir-fries" I've been served.

For tasty stir-frying, it's essential to heat the wok until it's
_really_ hot (hot enough, you're reluctant to put your hand anywhere
near its surface and there's a faint blue haze over it), before adding
the oil. At that heat, frying the ginger and garlic for "a minute or
two" would result in little crispies--you'd only need a few seconds
until they are coloured. Then add the veggies (but no more than about
200 grams at a time--split the quantity if there's more) and stir-fry
for only a very short time, to seal the flavours into the veggies. If
you have to take ten minutes to do this, you are not stir-frying them,
but braising them.

This might not be possible on an electric stove, though.

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Louise Bremner (log at gol dot com)
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