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.
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.
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.
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.
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.
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6 Comments
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.
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!
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.