The most suitable oils for stir-frying are: peanut oil, sunflower oil, soybean oil, sesame oil, canola oil.

1, peanut oil

Peanut oil is one of the commonly used oils for stir-frying, with a high smoke point and stability, suitable for high-temperature stir-frying. It has a relatively light flavor and does not give dishes a noticeable greasy feeling.

2, sunflower oil

Sunflower oil is also a commonly used frying oil, with a high smoke point and stability, suitable for high-temperature frying. It is relatively light in flavor and does not interfere with the original flavor of the dish.

3, soybean oil

Soybean oil is a kind of oil extracted from soybeans, usually called "soybean salad oil", is one of the most commonly used cooking oil. Soybean oil shelf life of the longest only one year, the better the quality of soybean oil should be lighter in color, light yellow, clear and transparent. And no sediment, no soy flavor, the temperature below zero degrees Celsius below the quality of soybean oil will have oil crystals precipitation.

4, sesame oil

Hesame oil is often used as a condiment in stir-fry, can add a special aroma to the dishes. However, because of its low smoke point, not suitable for high-temperature cooking, it is best to add in the last step of the stir-fry to retain its flavor.

5, rapeseed oil

Rapeseed oil is made from rapeseed oil, also known as "rapeseed oil", is one of the varieties of edible oil in China. Rapeseed oil is dark yellow and slightly green, with unpleasant odor and spicy taste, generally need to be degumming, deacidification, decolorization, deodorization and other treatments before consumption. Canola oil viscosity, saponification value in the semi-dry oil is small, erucic acid content is high, so you can identify canola oil.

Refer to Baidu Encyclopedia - Peanut Oil Baidu Encyclopedia - Soybean Oil for more information