Stir Fry Question

Ok. This is going to make me look like even more of an idiot than I already am (do?)...so I got this for Christmas, to my utter joy and delight (oh wow I accidentally spent like an hour on that site...hoping...dreaming...wishing...). I don't cook a whole lot, but I like cooking toys and nice pots and such. One nice big knife? Sweet. One nice pot/wok? Awesome. Add a flat wooden spoon and I'm basically set. Don't ask me why Calphalon is a major turn on to me, but I loooove it way more than the cheap-o pots I had throughout college. Even though I don't think I've ever noticed any actual difference as far as cooking goes.

I use that stupid wok for everything now, appropriate or not. Do my roommates have a full set of Calphalon pots and pans? Yes. Do I still use mine every chance I can get even if it's TOTALLY the wrong type/size out of sheer delight in owning my own single piece of Calphalon goodness? Yes. Who uses a giant wok on an electric stovetop even though the point of it is to heat up the sides which, I would imagine, is 1000x more effective on a gas stove? Me. I even used it to make ginger/carrot/potato soup in. Who makes freakin SOUP in a giant wok?! Me. And, no, I didn't post that recipe because I think I put like 45x more ginger in it than I was supposed to and, well, it wasn't very good. Good thing I made like 3 gallons of it. Damn it. Oh wow, kinda got way off topic there. Wasn't planning on this being a "wok this way" post (HAHAHAHA!! I'm hilarious...right?...no?...damn). Oops.

ANYWAYS, my lovely wok was part of an "Asian set" and came with stir fry sauce. Random, but ok. Here's my probably stupid question: do you cook things in stir fry sauce or do you put the sauce on after it's fried and stirred? Let's discuss, my 1.5 readers!