Peanut oil is used frequently in high-heat Chinese stir-frying. It has a high smoke point, so it won’t scorch in the intense heat of proper wok cooking, and it imparts a characteristic flavor. If you don’t like peanut oil’s flavor (some find it “too peanutty”) or have a peanut allergy, use an oil with a neutral flavor and a high smoke point, like grapeseed or safflower.

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Chinese food cooking question…what kind of oil?

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