On short notice, we're not going to get a lot of people.
Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.
The Chinese philosophy is that you're not just eating something because you like the way it tastes. There's always a sense of creating a balance.