All the above. Also, when I stir fry meats let them sit in the fridge and open air dry for about an hour. And Sean is right. You want that pan or wok as hot as you can get it without totally burning down the house. And don't crowd the pan. A mistake many make with fried chicken. Smaller pieces is always best. Most pork dishes are shredded or julienne.
Frankly, this sounds like an excellent question for Leighton and/or his lovely wife!!