Wok oil

Wok oil is a type of vegetable oil specially selected for cooking in a wok, a traditional Asian kitchen utensil. This oil is characterized by its high smoke point, making it ideal for quick frying at high temperatures, such as the stir-fries typical of Chinese cuisine and other Asian gastronomies.

Wok oil can be composed of oils such as peanut, canola, sunflower, or soybean, which withstand high temperatures well without losing their properties or generating unwanted flavors.

Originating in Asia, where the wok is a fundamental tool in the preparation of numerous dishes, this oil has been adopted in international cuisine thanks to its functionality in enhancing the flavors and textures of ingredients in quick cooking.

Properties: in addition to its high heat resistance, wok oil usually has a neutral flavor that does not interfere with the incorporation of spices and sauces typical of the recipes. Furthermore, being light, it helps to preserve the crispy texture of vegetables and proteins.

In different regions of Latin America, wok oil may be found under names such as stir-fry oil, quick-fry oil, or simply vegetable oil for wok. It is important not to confuse it with aromatic or very heavy oils, as its main function is to allow for quick and effective cooking in the wok.