I would say that if things are sticking to your wok, you probably have not used it enough and have not built up enough seasoning on it. Or you are not using enough oil, or cooking with dare I say it, too much heat. If you are not moving the food enough for the amount of heat you are going to get some sticking and or burning of food. Better to cook at a slightly lower heat and stir more than a higher heat and stirring less.
The beauty of the wok is in the shape, it lets you cook and it does all the work of gathering the food to settle on the bottom of the wok, which is the hottest part. All you have to do is move the food to evenly heat it up. The pros will toss the food so it is like a dryer and it circulates the food on the hot surface of the wok then cools in the air as it’s being tossed.
I would also say that when you are cooking with a wok you need to be sure it is properly heated. Turn your burner on high or medium high, put the wok on and let it sit there till you can see wisps of smoke coming off it.
Then add some oil and let it swirl around the whole inside of the wok. You can add quite a bit of oil to fully coat the inside. Once the oil is nearly smoking, dump it into a container, you will use this oil again, once it has cooled down.
Then place the wok back onto the heat, and add fresh/cooled oil in the wok. The oil will pool and ripple when the wok is hot enough. Now add your first batch of food. Make sure you have enough oil, you can always add a bit more if needed. Cook this batch till nearly done, perhaps 90%, then remove the food into your serving plate/bowl.
Clean out your wok, wipe, scrape, brush off any stuck food particles. If you need to wash out your wok do so, and than repeat the heating, oiling, dumping and re-oiling of the wok. Then cook your next batch at 90% done, then remove and repeat, if you have another batch. When you are cooking your final batch, cook to 80% done, then add all of the previous batches back into the wok and mix everything up.
This way any batch that was under cooked or over cooked/seasoned can be mixed and heated together. I would actually turn down the heat for this last mixing, so things don’t burn. Do a final tasting and adjust your seasoning at this time. After mixing and tasting, you can serve it.
And a good way to season a wok is actually to deep fry in it. Perhaps some French fries, chicken wings, or something else that needs a lot of oil and a while to cook. Hopefully this will help with multiple batches. Better to have smaller batches if you don’t have enough fire power. But you still have to move the food around to cook evenly and prevent sticking. Hope this helps.