Ally pans don't tend to survive on a open fire - as mentioned, they are too soft and warp, mostly due to the uneven heat distribution.
As a small braisier tho? I don't think* you will have a problem, because a) you don't care if it warps, b) you have airflow around the outside cooling it, and c) it's quite small, so the fire may well not get that hot anyhow.
I would chock it up on a trio/quad of stones, both to protect the ground, to stabilise it a bit (wok's ain't the most steady of things in my experience), to get the heat where you want it (a fire at knee height is much more use than one at floor height), and to help the braisier breathe.
I'd be more than happy to try it.
Your other option, if it is actually an ally wok with a solid teflon coating is to cook with it. Ali won't rust, you can dry fry stuff on teflon 'cause it is non-stick, a work is deep enough you can use it as a saucepan as well as a fryer - one pot for all occasions.
*=my opinion is worth exactly what you paid for it.
