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Q: Am I wrong? slow cooking is better ..therefore a wok is not a good way to cook
direct high heat ..I guess is my issue... braised a bit for sealing and looks ..then s....l....o....w and make that chicken soft and tender and jusicy and edible...............vegetanbles for the most part, no problem...heat it up or don't bother..I'll eat it raw.
Slow cooking is better for foods requiring absorption of juices (stews, sauces). Fast-cooking (i.e. frying with a wok) is better for flavor retention of individual ingredients. There is a health hazard using woks with oil at very high temperatures (especially in a poorly ventilated kitchen).
I prefer raw veggies and since in China, I have learned to hate the oily wok. The oven, steamer and slow cooker are my new friends.
Maybe it's an acquired taste ? I prefer most vegetables fried over boiled... Wok-ed vegetables don't have to super oily. A good wok (ie. one with a durable teflon layer) won't requires lots of oil to get the job done.
Well, that said, nothing beats "in the oven with cheese" ^^
Raw chicken tastes as 'not salted enough' meat!
Once, I grabbed chicken leg from the wrong dish
.....
Cook told me next day, that only complain I had at her 'cooking' was: 'you forgot to put salt on the leg. You must always rub salt on the chicken, before cooking!'. 
It was at one of the 'long' parties! I'll never forget that 'meal'!
The only thing a wok can be used for is emergency toilet. Or if you like, a method of infusing cooking oil to your food. Any Chinese style dish can be made tastier with the application of western cooking secrets, such as patience and knowledge about basic gastronomy.
Scandinavian:
I now realize that a wok is also an excellent way of neutralizing an annoying person, if the wok is made from the right thickness of metal, it may even make a comic sound
MissA:
Sorry, Scan, but I don't agree with you. A wok (like-utensil) is the go-to method of cooking in Thailand, for example, and their cooking is f*king brilliant. A good quality wok is a good way of applying a really high heat to food.
Scandinavian:
MissA, had this been a forum about the world I'd agree. My answer is in the context of China.
ok now what about the stuff they/she puts in the wok for flavor?
no problem with the plethora of dried out plants..... but the stuff in the jars and bottles, what is in them? I like soya sauce (is it) oyster suace (What is it?) AND all them other sauces that we have in the cupboards...what the hell am I eating.
the "great" Chinese food has just what in it to make it so flavorful and "great?
what is MSG ...besides monosodium glutamate .. reason for my dick receding? is it in all them sauces/bottles/jars? or is it me getting old......I think it is the food!!!!!
You are right, I prefer also slow cooking, boiling, steaming, stewing, baking, eating raw...
We bought a slow cooker today..cost Y550. Seems a bit dear to me but there were plenty a lot more expensive than that.
Now just have to find out how best to use it. The plan is that I take on cooking duties, thereby lightening the load on my wife, and at the same time introducing food other than Chinese muck.
Any suggestions on how best to utilize it would be most appreciated. Best meat, veg, etc...
MissA:
Give a nice stew a go - the best cut of meat you can find, half a cup of XJ wine, garlic, stock, herbs, bunch of veggies, slow cook for about six hours. Brilliant.
royceH:
Ta, A. But what about stock? And how much...
And are you sure I should be throwing the best cut of meat into a slow cooker?
MissA:
Normally, not on your life, but I found it really difficult to get good meat. The 'best' meat in our local supermarket was about the same quality as cheap meat in my local Coles, and so I used that.
As for stock, it depends on how much other stuff you're using. I would put about 500 grams of meat (I'd always make enough for leftovers), a large potato, a large onion, couple tomatoes, couple mushrooms, large carrot, handful of beans, cup of pumpkin if I could get it, and then about half a litre of weak stock.
Pretty much add enough stock to cover all your ingredients, and you ought to be fine.
It depends on the dish - sometimes high, direct heat is best, sometimes a slow heat is best.
I did notice that most Chinese meat was super tough, the only good way to cook it was to slice it really thinly then cook quickly at as high a heat as you could possible manage... i.e. the Chinese way.
I'll go with "you're wrong".
Everything has its time and place.
I use my wok for a few things, such as egg and tomato (what used to be a staple breakfast of mine.. basically scrambled egges...),.
You also seem to have forgotten bacon!!!!! No slow cook there!
Although you're original Q was about methods, not utensils, it should also be remembered that woks can be used for curries and soups!
No bacon in China, matey.
And not bloody much of anything else either for crissake. What country do you people live in!
Shining_brow:
There are things that are like bacon... and very available.
And, depending on where you live, yes, you can get it! (I'm looking at you, Shanghai!!!)
I'm not a cook, but I can say wok isn't a bad utensil to cook, its about the ingredients and the method. Cooking is about taste and nutrition right ? different ingredients can be cooked in different method to secure its nutritional value. For example boiling broccoli way too long isn't good since the vitamin C and other stuff will be gone. But stir fry method with wok and proper oil etc is good and healthy, the quick cook preserve the nutrition.
