Agree with peanut oil comments (it also adds an authentically Asian flavor). But that grapeseed oil is a close runner up. I sometimes add a small amount of chili oil to the former (that combines soybean oil with chili powder---makes you strong).

I usually use sesame oil because of the great flavor it lends the dish. I believe it has a slightly lower smoke point than peanut oil, but it's not too far off. I've never caught it on fire, anyway (yet).

Coconut oil is great but can have a distinct flavor & aroma of its own (BTW, it pairs great with plantain), peanut oil would be my first suggestion.

I usually use peanut oil, but sometimes grapeseed.

It's best to use something with a high smoke point so you can get your wok really hot without burning the oil -- peanut, especially, but also canola, coconut and grapeseed oil are good choices.

Peanut oil is a good choice because of its high smoking point. Do not use if you have peanut allergies...