The above recipe and many others in the Onken cuisine are prepared in a wok. The wok is an essential element of the Onken kitchen. The wok, although not cast iron, needs to be treated with the same care. Buy a good one from an outlet for asian cookery. Do not get gimmicks.
Stainless steel is useless in a wok.
Flat bottoms and nonstick coatings are ridiculous. Worst of all is the electric wok. After you purchase a wok, season it like you would cast iron. The metal used in woks will rust and they are nonstick only because of the coating you give them in the seasoning process. As with cast iron, avoid washing your wok.