Lots of liquid in bottom of wok when stir frying
Don't crowd the wok; steam has to escape. 

Frying off meat separately then no more than a cup of veg at a time for an average/lg wok, should prevent steam from condensing to soup.

Some veg will always produce liquid unless cooking stops at the warm-but-raw stage: ie spinach.

Adding salty ingredients only in the last few seconds helps.

If you prefer quite tender veg then a parboil first is better than longer wok cooking. 

I am guessing sprouts are your soggiest culprit. A blanching and pat dry might do the trick.