That's a good point about "chowing" the oil with aromatics, using less oil in a wok than a flat pan. Especially a round-bottom wok if you have the setup for it. The other advantage with round-bottom wok is deep-frying, and "passing through oil" which is similar to deep frying. Less oil is needed, because the curved bottom reduces the total volume while maximizing the surface area at the top, for floating food when frying. A potential drawback is that less oil = faster drop in temp when food is added, compared to the thermal retention of something like a commercial deep fryer. But if you're on a proper wok burner, you can just goose the gas jet at the same time you add food, to keep the temperature high.