Making stir-fry in a home pan that cannot hold restaurant-level heat

Restaurant stir-fries have that browned, smoky quality I can't reproduce on my ordinary home stove. When I put all the vegetables and chicken into one pan, they release water and steam. I'm starting to cook small batches, dry ingredients well and add sauce only near the end. What technique gives the biggest improvement without a high-powered wok burner? I don't expect perfect wok hei, just food that isn't a watery vegetable stew.