Last night I made a stir fry of Bok choy, broccoli, cauliflower, and beef. When done I decided not to put the wok away but use it again tonight for fried cabbage----turned out to be a good move. It very easily held a full head of cabbage, as cut up, something that can be a challenge even for my 12 inch skillets.
So, a wok can do more than just stir fry