I've never heard of anyone trying this. I think its very unlikely though. Those gas deflectors are actually specially designed to pull in the appropriate amount of atmospheric air for a proper flame. This is why the flame you see is so blue and has very little orange.
I'd look into seeing if there is some way to get a replacement deflector that is better suited for wok cooking.
You could also do what Alton Brown does and use the bottom half of a turkey deep fryer, outside preferably, and not over any pipes or electrical wiring or gravel.
Recently diagnosed Type II Diabetes patients are frequently prescribed a low-carbohydrate diet. The type of carbohydrate ("slow" or "simple" are familiar terms) doesn't matter so much as the total number of carbohydrates.
A person with this dietary prescription would have learned to count gross carbohydrates and to eat the same number of carbohydrates at every meal. Their calories ought to come primarily from protein and fat, but also from a modest portion of carbohydrates.
Therefore, something such as a salad w/ dressing, a protein, a vegetable side, and a modest portion of starchy food would probably be most appropriate. Legumes, and other fiber-rich sources of carbohydrates, have the added benefits of being more satisfying and nutritious (as opposed to, say, white rice). They also sport a low glycemic-index.
For example: Salad, a reasonable portion of a creamy-type chicken dish, a steamed (non-starchy) vegetable side, and a modest portion of whole grains, legumes, or starchy vegetables.
Dessert, for the recently diagnosed, is probably too optimistic. Something along the lines of a low-sugar lemon sorbet might work. Sugar substitutes, although they taste bad, are medically acceptable.
You can find specific recommendations on the number of carbohydrates for diabetics on various websites, but it's probably easiest to just ask your client about their individual situation.
There is one extra consideration that is easy for a cook to miss: thickeners, such as cornstarch or flour, can have a very high carbohydrate content; certain vegetables, while they do not seem starchy, actually have quite a bit of sugar. If your client is seriously following the diet I've described, then such carbohydrate sources must be taken into account.
Best Answer
You're in luck -- there was a paper earlir this year than analyzed the physics of making fried rice by professional Chinese chefs:
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):