For the specific task of preparing Chinese broccoli, a paring knife is a practical choice; a peeler is another option when the only goal is to remove the tough outer layer of the bottom stem. The available guidance does not establish one universally best knife for every wok recipe.
Which task needs the knife?
Separate trimming from the other prep work. If the knife is needed only to remove the outer stem skin, the cited guidance specifically identifies a paring knife or peeler. It does not name a preferred knife for chopping or slicing other ingredients, so a broader “best wok knife” conclusion would go beyond the evidence.
How does the knife fit the prep sequence?
Wok prep is easier to organize when knife work finishes before cooking begins. The cited guidance recommends washing ingredients and chopping or slicing them before turning on the stove. The knife should therefore support this advance prep rather than leave essential cutting for after the wok is heated.
For Chinese broccoli, that means planning the trimming first: remove the tough outer layer of the bottom stem with a paring knife or peeler, then complete the remaining washing and cutting before heating the wok.
What still needs checking?
The source does not specify blade length, steel, handle shape, cutting orientation, or a single knife suitable for every vegetable. Those details remain unconfirmed here. The reader should check the intended cut, inspect the ingredient for tough outer layers, and follow the relevant care instructions supplied with the chosen tool.
The defensible conclusion is narrow: a paring knife—or a peeler for this particular removal job—suits the documented Chinese broccoli prep task, while the rest of the ingredients should be washed and cut before the stove is turned on.