What are the general rules of stirfrying in a wok? What is the particular order of the ingredients that go in, and what difference does it make? I've always had the impression that you put in the aromatics first, the proteins second (which is flavored by the aromatics, the vegetables third, and the carbohydrates and sauce last. Some say that you should add the sauce in increments throughout the dish, others say that the sauce should be built with the meat and vegetables before adding the carbohydrates in order for them to absorb all the flavors. Others like to do the ingredients separately and then stirfry them all together later on. Hell, some even say to just heat the wok up to the highest possible heat and dump everything in and stir like crazy.
What say you? What are your preferences, or what are the rules, and what differences does it make?