I may have incorrectly seasoned my wok; can I fix it?
One thing that might help is more heat after applying the oil. I use a metal wok spatula in mine, which scrapes the coating on the bottom, so after cleaning (water and if necessary a plastic scraper) I dry it on the heat, add a little oil and get it good and hot. While the oil is warm I swirl it round then wipe off the excess, then I get it hotter. If I don't do this, and don't use it for a week or two, it rusts where the seasoning gets scraped. 

This is a cheap carbon steel wok I've had for about 20 years, and I didn't put much effort into seasoning it in the first place. I'm generous, but not authentically so, with my oil, and if anything sticks it's high up the sides above the level of the rest of the food.