What kind of wok should I get?
You should get a carbon steel wok with two short handles (not one long handle).

You want the steel to build up a patina of oxidized oils, which rules out stainless steel and aluminum and non-stick. You could conceivably get a cast-iron wok, but those are really heavy.

You want the two small handles so you can pick up the wok, but you don't want long handles that will dump hot oil or food everywhere if you bump them. Unlike a saute pan, you don't toss the pan, you toss the food. (Tossing the pan pulls it away from the flame, which is bad when stir-frying!)

Your best bet is to go to an Asian grocery. You'll be assured of getting a product at a good price. Shouldn't cost more than $25, I don't think.

Oh, one other question is what sort of stove you have. If you have an electric stove, (a) I'm sorry, and (b) you have to get a flat-bottomed wok. If you have a gas stove, you can either get a flat-bottomed wok or a round-bottomed wok, but the latter only if you get a wok ring that holds the pan just above the flame. You want as much heat going into that pan as you possibly can manage!