Recovering old wok with unknown lining
The way it is flaking off (flakes sticking out instead of breaking off) suggests it is an old-school (non reinforced) teflon coating, not an enamel.

If the underlying metal is actually stainless (not likely to be carbon, would not look bright after that abuse) steel, you could make it usable, but it is unlikely to be worth the effort - the remaining coating won't come off as easily as you think. If it is aluminium, forget it - bare aluminium cookware is controversial from a food safety/health perspective, especially if the unknown alloy used wasn't chosen with intent to be a cooking surface.

As it is, it is unusable as a nonstick wok - which is best for some stewed/braised dishes - but you want an intact coating for that.

It is unusable as an uncoated wok, where the last thing you want is any nonstick coating that can only take limited heat - even if intact that is. Some modern nonstick types that are rated to 350 or 400 °C (not °F!) could be ok for a saute/stir fry wok - old school soft teflon isn't.

The example shown would, at best, serve as a driver for bamboo steamers.