Peanut oil (groundnut oil)

花生油 / huāshēng yóu · peanut oil

Flavor and role: Oil pressed from peanuts; the refined kind has a high smoke point and a subtle nutty aroma. Widely used for Chinese wok cooking and American-style frying.
Smoke point: 230℃
Typical dishes and uses: Chinese stir-fries, pad thai, fried chicken and deep-fried turkey
Substitutes: Replace 1:1 with vegetable oil. The nutty flavor will be weaker, so adding roasted peanuts at the end helps. If anyone has a peanut allergy, always use a different oil.
Storage: Keep in a dark place at room temperature and use within 6 months of opening. Strongly flavored unrefined peanut oil lasts longer refrigerated.
Main countries: China · United States · Senegal
Used in this book: Suya Hong Kong Crispy Noodle Cake with Shrimp and Chicken Hand-Rolled Three-Treasure Jiaozi with Sizzling Chili Dip Velvet Kung Pao Chicken, Restaurant Style Pisco-Flambéed Tenderloin Lomo Saltado with Double-Fried Potatoes Charcoal Sate Madura with Fried-Peanut Sauce Charcoal Suya with Hand-Toasted Yaji and Tomato Relish Suya Beef Yaki Udon Suya Steak Crunch Salad with Peanut-Lime Dressing Cantonese Gu Lou Yuk with Pineapple

Updated 2026-10-10