Stir-frying is perhaps the best known of the Chinese cooking methods. It involves quick cooking over high heat in a small amount of oil, tossing and turning the food during the cooking. Stir-frying can be done in a Chinese wok or any non-stick frying pan. With this method, meats stay juicy and tender and vegetables come out slightly crisp with all their vitamins intact. There are variations, of course, but the basic pattern for many Chinese dishes is to pre-heat the pan or wok, add the oil and heat it, stir-fry the meat, remove it, stir-fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve. Since stir-frying is a last-minute operation, don't plan more than two stir-fry dishes in one meal.Examples of Chinese stir-fry dishes can be seen on the left.

Chinese foods are also steamed. The Chinese steam food in steamer - woven bamboo trays, stacked one atop of the other as seen on the left. Using this method, all kinds foods can be prepared at the same time; meats, fish, vegetables, dumplings, buns stuffed with meat or steamed bread. For best result, first boil the water then put the foods into the steamer and always keep the water boiling. Steaming is a very healthy way of cooking, since it does not use any oil and foods keeps their nutrients.