Wok cooking is intimidating. But it's the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea-smoke duck and squab all the time). Because of its unique shape, the wok requires some special cooking techniques and ideas.
Get a good one; I have several, including the one I designed for Chefs Catalog. Check it out at andrewzimmern.com. I use that wok for everything. Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
I also have several thin carbon-steel woks that I use exclusively for frying and smoking, all flat-bottomed with long handles.