Braising and stir-frying are two different cooking methods, and they have some differences in the list of ingredients and the steps involved in making them.

First, let's look at braising. Braising is a type of braising cooking that is characterized by frying or boiling the ingredients, then adding seasonings and stock, and then slow-cooking them. Compared to stir-frying, braising has a longer cooking time and usually requires at least 30 minutes of slow cooking. There is a wide selection of ingredients for braising, which can include meat, seafood, and vegetables, such as the common ones such as braised chicken, braised beef, and braised fish chunks.

In contrast, stir-frying is the most common type of cooking, characterized by cutting ingredients into small pieces and then quickly stir-frying them in high-temperature, hot oil. Stir-frying takes less time to cook, usually only a few minutes. There is also a wide selection of ingredients for stir-frying, including vegetables, meat and seafood. Common dishes include scrambled eggs, stir-fried greens, and stir-fried sliced meat.

Overall, braising and stir-frying differ in cooking time and ingredient handling. The exact choice of which cooking method depends on the characteristics of the ingredients and the desired taste.