Are there any resources specifically on cooking with high-heat wok burners?
You're in luck -- there was a paper earlir this year than analyzed the physics of making fried rice by professional Chinese chefs:


https://royalsocietypublishing.org/doi/full/10.1098/rsif.2019.0622


My take away from that was that you have to flip things fast when you're dealing with high heat -- three times per second.

Almost every list that I've seen of wok cooking recommendations calls for re-seasoning at the beginning of your cooking.  Most go into wok selection and what's needed to initially season a wok. Some discuss prepping all of your food in advance, as when you're cooking with that sort of heat, taking a minute to chop up the next ingredient means you've already burned what's in the wok.

Here's a small sampling, although not all are specifically about high heat cooking (except maybe for the one that's from a manufacturer of stoves, so it seems a little spammy):


https://inquiringchef.com/how-to-cook-with-a-wok/
https://www.epicurious.com/expert-advice/how-to-cook-with-a-wok-article
https://www.seriouseats.com/2010/06/wok-skills-101-stir-frying-basics.html
https://firstwefeast.com/features/2016/10/how-to-cook-with-a-wok/wok-two
https://www.bluestarcooking.com/top-10-tips-for-mastering-wok-cooking-at-home/