Once I had a wok. I tried to find a place to store it for years, but finally I got rid of it. I'm not a China restaurant and a pan works just as well. I've tried lots of bottled stir-fry sauces but I still come back to making stir-fry the way I have done since forever.
The veggies that need a tad extra cooking like carrots and broccoli, I microwave for a minute. The ones that need only heating like bean sprouts, bok choy, mushrooms and so forth go directly in the pan with a tad of chicken broth and sesame oil. My sauce is chicken broth mixed with a tablespoon or so of each soy sauce and corn starch. It's still my favorite. I added fresh corn cut from the cob to this and a generous sprinkle of salted cashews.
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