Yes, it works. I've been doing it for a long time. Get a wok with wok ring and set on top of burner. Have everything ready on a table, including serving dish. Once you get started things happen quickly and there is no stopping! I prefer a carbon steel wok from China; no aluminum or teflon.
Have a kitchen towel or oven mitt to grab the wok handle. The bad thing about wok-on-propane-burner is the flames hit more on the side of the wok, a little higher up than you would like. The handle can get really hot. I've worked in restaurants with real Chinese commercial wok stations and the propane burner method is not really the same but it is a big improvement over stove-top gas. Real wok stations get really hot and hit the bottom of the wok, not the sides. You gan get red hot in about a minute or so (which is way too hot to cook). Smoking oil and oil fires are not uncommon, so you really have to pay attention.
I'd love to see some sort of modification to a propane burner to get that 'jet' effect of a real wok station. They have little round metal tube 'jets' that direct the flame upwards, and the wok sits on a very heavy cast iron collar. Plus the BTU rating is likely higher.
Give it a try, but be careful in the garage.