A sharp knife is the primary requirement. Beyond that a wok often proves useful, but not essential for most western stoves. If you have a really high output heat source, woks come into their own.
This is a bit old now for the links and such, but still useful
My favorite authors for chinese food (my focus) are:
Eileen Yin-Fei Lo
Kenneth Lo, though he hasn't written since the 80s, if you can find his books used, they're quite good.
Yan Kit So
Nina Simonds, primarily for Classic Chinese Cuisine
Ken Hom is hit and miss for me. I did like his recent Complete Chinese Cookbook
New Clasic Chinese Cooking is another I like. This is by Mai Leung and out of print, but used copies are readily available still. She has a different take on a lot of dishes. She especially uses Dark Soy and its different varieties in ways I've not seen before. She has an understanding of the nuances of dark soy I'm still trying to winnow out of her recipes.
Martin Yan has covered most of Asia in various of his books. He's not afraid to make simplifications that are reasonable for casual western cooks, but do lessen the dish more often than not. Still a good starting point.
I've liked Mai Pham for Vietnamese coookery. I've not found a Thai book that really wowed me. Japan and Korea are not so much my interest for cooking though i'm happy to eat those cuisines.
And I'm still looking for a book that really hits theory more than recipes. They exist for the European cuisines and techniques, but not so much for Asia. A fair amount carries over,--knife skills, heat control but there's more to be explained. Grace Young, Eileen Yin-Fei Lo and Fuchsia Dunlop have hinted at parts of it here and there. I though Fuchsia was going to get into it in her latest book Every Grain of Rice where her goal was to cook more with what's on hand, rework leftovers and such as home cooks so often do intuitively. But still, it's more recipe bound than into the theory of the cuisine.
There's a scene in Ramsey's US Masterchef (season 2 I think) that really punched this home for me. A contestant with an Asian background built a sort of Red Cooking master stock for one of her dishes in which Chinese cuisine was the theme. Ramsey was in love with the stock and liked what she was doing as she cooked. When she presented, he was expecting a French-technique based sauce from the stock and railed on her. She had built a stock in minutes it would take a westerner hours to build but then she hadn't used it as a westerner. Ramsey didn't get it. I did. I lost a lot of respect for Ramsey in that moment for not understanding the cuisine.
Barbara Tropp does about the best job explaining Chinese knife skills as anyone. Her book too is out of print, but available. The Modern Art of Chinese Cooking. I like her technique and other discussion, but have found the recipes more hit and miss.