I'm a novice stir-fryer. I'm going to attempt to wok the egg tonight. When I've done it in the past on our electric stove it seems that when I add the meat all the liquid cooks out of it, making it tough. Any recommendations to keep this from happening or is it normal for some liquid to cook out of the meat? I'm guessing I'm just not able to get the wok hot enough on the stove to stir fry efficiently.