What kind of oil should I use to stir fry vegetables to minimize smoke?

Question

and to prevent the vegetables from burning on the edges?

Answer 1

Peanut oil..It has one of the highest smoke points. I use it to fry everything from my stir-fry vegs to my deep fried turkey to french fries. You can strain it and re-use it as long as you don't burn anything. I keep a large jug of it for my turkey and just have a little jar of the oil next to my stove for little things.
Hope this helps..

Answer 2

Peanut oil seems to be the preferred oil for stir frying, due to its high temperature tolerance, and neutral flavor. Sesame oil is used when its added flavor is desired, but its smoke point is a bit lower.

Here's a nice article on cooking oils, including a chart with their smoke points, flavor characteristics, and preferred uses:
http://missvickie.com/.../oils.html

No oil can prevent the vegetables from burning on the edges, unless what you're talking about is a discoloration from the oil--in which case, the high temperature oil will help. Stir frying is properly done at very high temperatures. To avoid burning in spots, use a good technique: keep the food moving into and out of the hot oil, have each ingredient cut to uniform size pieces so they cook in the same time, start with slower cooking ingredients, and add faster cooking ingredients as you go along, so they all reach the right degree of doneness at the same time. Meats will often be cooked alone to near done first, set aside while the vegetables are cooked, then added back just at the last.

Answer 3

I'd hate to have stir fry with MOST of the people that answered with Olive Oil :-(

#1) Olive oil has a VERY LOW SMOKE POINT.... around 285*F which is not EVEN close for the high heat needed to properly stir fry!!!

Peanut Oil is one of the preferred high smoke point oils... if you are allergic to Peanuts, use Grapeseed oil, even regular canola is better for stir fry than olive oil. The smoke temperature for Peanut and Grapeseed oil are over 400*F closer to 500*F if I remember correctly.

In short, the higher the smoke point, the less smoke you should have inside your home while cooking. Burned Olive Oil tastes GROSS, that is why you will rarely if ever have a restaurant quality meal cooked at a high heat in Olive Oil. Clarified Butter is the primary cooking fat in restaurant cooking.

Hope this helps, sorry about the rant! :-)

Answer 4

For stir-fry dishes AT HOME, it would be best if you do not emulate the ones restaurants serve (different firing method). 'Stir fry' vegetables Chinese style can be as tasty with a little gravy. The teeny amount of chicken-stock added to the quickly-fried veg mix would eradicate/reduce burns and smoke. (Switch on the cooker hood smoke extractor)

Peanut oil (actually a high content is "palm oil") is ideal NOT any other cooking oil. Olive oil is tabu for Chinese cuisine.

Answer 5

For a commence off the oil in a chinese language eating place has been pre pro and dealt with via the chef even though it has additionally taken on extremely some flavor and flavour from previous meals. even though the oil used is consumer-friendly vegetable or sunflower oil,they simply fill a container with a measured volume of oil, upload bruised garlic spring onion and ginger, and consistent with hazard one or 2 different products as consistent with the chefs selection, the oil is then allowed to simmer till it has taken on the flavouring then it relatively is filtered and drained right into a container for destiny use! i'm hoping this enables. while doing a stir fry at domicile attempt peanut or groundnut(comparable element) oil yet you in basic terms choose an extremely small volume,that's the different issues that make it extraordinary like comfortable brown sugar,soy sauce,chinese language rice spirit(too many to checklist) however the alcohol burns off,additionally upload somewhat water and a inventory cube,on noodles upload a small volume of roasted sesame oil for that nutty toasted noodle flavor.

Answer 6

Peanut oil is generally the oil of choice for stir fries, but if someone is allergic to peanuts, it's absolutely out of the question.

Olive oil, particularly extra virgin olive oil, is NEVER used for stir frying. It has far too low of a smoking point, and it adds flavours that just aren't right in the Eastern Asian cuisines.

The site below will help.

Answer 7

I use safflower oil which is commonly used in India,peanut oil is also used with good results ,vegetables do not burn even on the high flame used in stir fry cooking.

Answer 8

If you want oil with no flavor, use sunflower oil or grapeseed oil - they have high smoke points. Otherwise use peanut oil.

Olive oil is a good healthy oil, but should not be used for frying because of its low smoke point. It is good for salads.

Answer 9

I've heard peanut oil is best, and could you (and anyone else) check out my question? I'm new to stir frying and appreciate the answers :)

Answer 10

Peanut oil has the highest heat tolerance, but if you prefer a healthier meal try using a little chicken stock

Good eating