That's somewhat of a myth. Using a wok really isn't necessary these days either. Just use a big saute pan (don't use non-stick), preheat on the stove for around five minutes, then add oil.

A lot of Chinese restaurants do use a lot of oil, but at the restaurants with the somewhat more skilled cooks, one can notice the decreased amounts of oil. Of course the amounts of oil and seasoning tends to vary depending on which regional Chinese cuisine is being cooked.