Thanks everyone for the help with ingredients and suggestions for cooking with the wok. We had some friends over for dinner this weekend to inaugurate the wok and it went really well.
Pan fried some frozen dumplings (I know, I should make these from scratch, but I could comfortably live on cheap frozen dumplings), and followed that with stir fried cabbage & carrots, with pancakes and hoisin sauce. Pre-heating the wok and constant stirring kept anything from burning (although I wussed out on the garlic/ginger, I put them in the oil first, in big chunks, and took them out before starting the veg's) and I was really surprised how hot I could keep the wok without burning things this way.
Tonight I'm going to try pork with black beans, and maybe hot and sour soup if I can find a recipe.
Also, now that I have some left over rice, does anyone have any suggestions about making fried rice?