Unless the cooking surface has deep pits from rust, a wok can be cleaned and reseasoned. It should stir-fry better than when it was new. In time and with frequent use the entire wok will turn black. Both require initial seasoning, but regular use will maintain the seasoning and eventually produce a shiny black patina finish. Some manufacturers apply a coating that is hard to remove, so set the wok on the stove, fill it with water and boil it for several minutes until the coating dissolves.
Chinese cooks are persnickety about their woks.
I often stir-fry vegetables using just a thin film of surface oil. There is no shortcut to achieving a perfectly seasoned wok. If the surface looks dry, wipe with another thin film of oil. It seems impervious to being banged or battered - i have accidentally dropped mine down four flights of concrete stairs and it came through intact with patina unscratched. Pour out the water and scrub the surface clean with steel wool and soap.