🔕 🔔

My Basket ()

All questions

A question about a recipe: Spring Vegetable Stir-Fry

A2508990 326d 4597 94cd 8d833dde2130  16711152436 55ab53cf4a b

I have a question about the recipe "Spring Vegetable Stir-Fry" from Grace Young. How much and what kind oil?

asked by Maureen about 1 year ago
6 answers 472 views
88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
added about 1 year ago

Look inside your cupboard and tell us what you have. Most regular home cooks have some sort of relatively neutral oil that would be suitable for this particular dish; most people probably don't need to make a trip to the grocery store to buy something for this.

As a single person, I don't keep too many different oils around. The one I go through the most is olive oil. I also have a jar of peanut oil and a very small jar of sesame oil. I also have some butter around and occasionally there might be lard in my fridge (but not right now).

In my case, I'd reach for the peanut oil. The flavor is neutral and it can take high temperature.

Good luck.

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
added about 1 year ago

Oh, and as for quantity, I guess I'd start out with a couple of tablespoons maybe a little more.

It would be easier for me to guess if I could simply look at the pile of prepped ingredients, not a list of ingredients. Admittedly, about 98% of my cooking is without a recipe, I just improvise and use my best judgment based on previous experience with similar preparations.

Have fun!

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
added about 1 year ago

Looking more closely at this recipe, it's rather unusual since it has Western European ingredients like white wine/dry sherry and calls for Parmesan cheese to finish. (It also uses both salt and soy sauce.)

Because of these Western flavor components, I'd say that olive oil would definitely be a candidate oil for this dish, more so than if the flavors were strictly Asian.

I find the Parmesan to be an odd accent. Rather than sprinkle it over the entire dish, I'd probably just try a little bit on one spoonful to see if I like it.

But that's just me... As I mentioned before I'm just not a recipe follower.

Af78146b a031 4622 8436 096dabe7100c  16901 953232358035111 3232708670965653408 n
added about 1 year ago

Sorry the oil is missing. It should be 2 tablespoons of peanut, grapeseed or vegetable oil. Whenever you stir-fry you want to use an oil with a high-smoking point.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

I'm glad you asked this question because I am intrigued by this recipe. The wine and soy make sense because soy is often paired with Mirin, Sake or Shaoxing wine. I almost get the park because of my love of butter and soy. Definitely trying this. Grape seed or peanut oil will both work because of high smoke point and neutral taste.

7e950976 f4d6 4359 84fe f7407b716034  dsc00045 1

BerryBaby is trusted source on General Cooking

added about 1 year ago

When I stir fry vegetables, I use 1 - 1-1/2 tablespoons of vegetable oil. The oil is light in flavor versus the olive oil which would add flavor.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.