The issue I find with Chinese cooking is that it often requires very high heat and so (probably due to bad technique on my part) I get a house full of smoke or at least very high VOCs. Any tips to avoid that?
Practically speaking in a home kitchen you also don't have to cook with heat that high, even if you're using a wok. There are plenty of recipes that call for lower temps, and you can often even make things that do call for high temps on a lower one instead. If you're dedicating to cooking that way you could also look into improving your vent hood if that's an option in your housing setup.
You can do lots of Chinese cooking on lower heat using non stick pans, fried rice isn’t that healthy for you anyways. We might trigger the smoke detector once or twice a month, some food (like fish) has a higher chance of triggering than others even if we don’t go full boast on temp.