Stir-fry, steam, or stew? The Chinese cooking method map

Three Chinese cooking methods, three different jobs: stir-fry for fast, crisp-tender cooking; steam for a clean, moist result that keeps the ingredient's shape and juice; stew for low, slow cooking with more liquid and a soft texture. 1234

The quick rule: choose the texture and cooking time first. Cut small pieces and use a hot wok when you want a fast stir-fry. Put seasoned ingredients in a covered steamer when you want the original flavor to stay forward. Use more liquid and a low simmer when you want a soft, broth-led dish. 234

These are starting points, not a universal timer. Ingredient size, density, and the recipe's seasoning can change the finish, so use the method map to choose your direction before you cook. The source pages describe regional and recipe-level variations across Chinese cooking techniques. 1

Sources: Baidu Baike pages on Chinese cooking methods, stir-frying, Tianmen steamed dishes, and slow stewing.