I recommend a traditional cast iron wok. The one I have, I bought in China nearly 30 years ago. I think it cost me less than a dollar. There is nothing better.

Nowadays, you don't have to go to China for one. You can order one from the Wok Shop in San Francisco. They're still among the cheapest models available, but properly seasoned and cared for, a cast iron wok will last a lifetime. While not pretty (but attractive in a rustic sort of way), cast iron woks conduct heat much better than the more familiar carbon steel woks and can be heated to higher temperatures. I recommend buying the largest model you have room to store. Bigger is definitely better when you want to quickly toss whatever ingredients you're cooking.

Here is a link that might be useful: Cast Iron Wok from the Wok Shop in San Francisco

This has been discussed some over in Appliances. The choice most seem to go with is a round-bottom 16'' carbon steel wok with a single handle that is solidly welded on. A wood handle won't get quite as hot, but a metal handle with a towel draped over it works fine. Use with a wok ring. Treat it like a cast-iron pan - season it the first time, then don't wash with soap. These are inexpensive and work great. Add a wooden wok spatula. If there is an Asian grocery in your area, they will have a stack of these woks. Why not a cast-iron wok? Heavy, expensive, and you want a wok to heat up and cool down quickly, not to retain heat like cast iron does. amcook or others may weigh in with more authoritative info.

Finally, for good stir-fry you want the food to sear quickly when it meets the hot oil, depending on how hot your burner is you will likely have to stir-fry the dish in batches. Dumping too much food into the wok at once will result in limp gray boiled food, not colorful crisp food. The corn starch used in much Chinese stir frying is partly intended to seal the food and reduce the amount of juices that come out and convert stir frying into boiling.

I respectfully disagree about a cast-iron wok being heavy and expensive. It's what I use and one of my favorite tools at $14. (That was a few years ago; I haven't priced them but I wouldn't say they're expensive. I also added a 14 inch glass lid for $10 so it's quite versatile.) As far as needing a wok to cool down quickly, well...I don't know why that is. I tend to cook my food in batches, scooping each batch onto a platter until I add it all back together at the end. Frankly, the cast iron stays hot all the way through the stir-frying process. What I also like about it is it's a bit heavier (mine has two handles) and I don't have a need to ''hang on'' while I stir fry as the pan actually stays put. My cast iron wok is beautifully seasoned, and I use it for almost everything from cooking onions to a deep golden brown, or frying tortillas.

You will need a wok spatula, and I find a brass spider/skimmer very helpful when frying.

Here is a link that might be useful: Bamboo skimmer

The one from made in Foshan, China is pretty good.
On this page, get 16"

http://wokshop.stores.yahoo.net/wokcasir.html

Or if you prefer to just toss your food alot, may want to consider 14" "pow" style with handle. That is more showy when you toss the food and set the oil fumes on fire.

For the dishes require the cleanest sauce, I still use a stainless wok.

Yes, poorowner, that is what my wok is like. It's great; I highly recommend it. I always get "wok hee" when I stir fry in this.