stir-fried secrets

Given my decision to go pescatarian for Lent, I've been pushing the kitchen guys at work to prepare nice vegetables-based dishes - staff members aren't allowed to order fish dishes to bring home due to exorbitant piscine prices. Veg satay (sans peanut sauce) is good, and the head chef is particularly talented with stir-fries, so I've been ordering broccoli in ginger and garlic sauce (along with sauce-less veg satay) for takeaways. So, what is the secret to mouth-watering stir fried vegetables?

Apparently, they are "hot wok" and "parboiled vegetables".

Something worth trying when I get my hands on a good stove.