Avoid Olive Oil in a Wok (and Other Wok Tips)
Preparing a wok requires care and special attention. Even if you’ve done this before, there are some tips and tricks that can make a big difference. For example, the type of oil you make matters. Expert Grace Young says olive oil is not the best oil for making woks.
Via Epicurious:
You need oil with a high smoke point. So high that you shouldn’t see your oily smoke at all. Peanut butter, which smokes at 410 ° F, is a great choice; Olive oil (325 ° F) and butter (350 ° F) should be avoided, which cannot withstand the heat required to bake a wok. After you add the oil, work quickly – frying does not mean slow and slow cooking.
Young is an author and expert on wok and grilled meats, and in her post, she offers some more helpful tips. For example, she adds that it’s best to use dry ingredients if you’re not pickling:
Even slightly damp ingredients will change the temperature of the wok, reduce the hissing sound from ingredients in the oil, and make your food steam instead of browning … Young recommends marinating any meat you cook. Typically, marinades work overnight or for several hours, but a stir-fry marinade takes five minutes to coat and flavor the bite-sized chunks.
See the full post below for more tips.