Cake bakers and pastry chefs know that the temperature of ingredients is crucial in certain recipes. One-pot wok cooking is not so finicky, but still, temperature of ingredients for the wok recipe is an important part of how you cook with a wok. Don't put anything that is frozen directly into the cooking wok meal. When you thaw frozen ingredients like frozen jumbo shrimp / jumbo prawns - let them thaw completely before you add them. Close to room temperature is ideal, a little cooler is fine. You don't want your wok ingredients to sit around hot before cooking them, but you don't want them too cold either as each bunch of cold ingredients put in the wok brings the overall temperature of the cooking items down and can slow or stop the timing of cooking for any given recipe.