Although it is not absolutely necessary, a traditional Chinese wok is highly recommended for classic Chinese stir-frying. A good wok should be made of carbon steel or iron. Stainless steel wok is not recommended, since it does not conduct heat evenly. The shape of the wok should be round at the bottom, although a flat bottom wok should also be OK. If you use round bottom wok, you have to use gas stove, while flat wok can work on both gas and electric stove. I recommend round bottom wok and gas stove, since I feel that by using them I can more effectively stir the ingredients.
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