As I have learned more and more Chinese dishes from my students, I have also replicated them on my own--usually with moderate success. In other words, I cooked it pretty much correctly, it was delicious, but I was lacking in practice and some skill inherent to Chinese cooking.
A few observations from this novice:
Oil: make sure the oil is quite hot (smoking or almost smoking) when you add the initial ingredients. However, this means the garlic and chilies can cook only for a few seconds before you add another ingredient if they aren't to burn. In other words, learn to control the heat of the wok by adjusting the fire or lifting the wok from the burner.
Americans, me included, need to get over the idea that a lot of oil makes for unhealthy food. Use enough oil, or nothing will turn out right. This is healthy oil, and it isn't making any Chinese people fat.
Chopping: The key to most dishes is getting the vegetables and meat chopped to the right shape and size. Take your time. Learn the different cuts. Preparation is at least 3/4 of Chinese cooking.
Flavors: While many dishes use the same basic seasonings (chilies, garlic, ginger, Sichuan pepper, black vinegar, soy sauce, salt, sugar, cilantro, spring onions), they can be combined to produce a variety of flavors. I only point this out to anticipate criticism of Sichuan/Guizhou Chinese cooking as a cuisine that's just doused with chilies and garlic, and voila!
MSG: We often equate MSG with unhealthy eating. But it has become a standard ingredient in most Chinese dishes. The seasoning is artificially produced, but is nearly identical to a natural compound. It's unhealthy qualities have mostly been debunked. You can cook with or without it, but it enhances flavor. Use a small amount if you like. Or leave it out if your other ingredients are of high quality.
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