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Soy sauce, ginger, and 5 spice is a powerfull combination, perhaps you are overpowering the taste of the ingredients with them? Which could explain why it all seems to taste the same. Taste wise, I think less is often more when using spices.

I think there are issues around using a wok on a standard gas hob - I have put my two penneth in the thread on the Techniques board. Many Chinese dishes are best cooked in a very hot wok and done quickly to achieve the crisp freshness and lightness that makes chinese cooking so yummy.

I suspect that more heat, less oil, and perhaps a little less spicing will help you to get nearer to what you are looking for.