I own a carbon steel wok, and as stated above, I think it's the best type.
However, thinking about it more, I wonder. If I have an All-Clad wok that is made of tri-ply just like my A-C skillets, it certainly should perform as well as my skillets, which are terrific. That being the case, it should be effective doing stir-frys as well.
As a matter of fact, I sometimes use the skillets as I use the wok, moving the skillet and the spatula in opposing motions to stir the skillet contents effectively.
In home use, on a residential stove, I don't see that there would be significant differences.
You should be able to prepare a wok dish in a SS wok that would be identical in taste and texture to the same dish prepared in a CS wok.