I’m often asked what kind of oil I use for cooking up Asian dishes. This typically happens when I’m about to deep-fry or stir-fry so my immediate response is canola. In retrospect, I should be more clear. There are three cooking oils that I reach for most, and they sit right next to my stove.
Canola, sesame oil, and peanut oil. That’s the order that I have the oil in their refillable bottles. The bottles are recycled wine bottles outfitted with liquor bottle pourers.
Why those three oils?