Oil

Corn, safflower, soy or peanut oil are all excellent for Asian cooking, since these oils do not have a strong flavour. Olive oil is too strong and is never used. Peanut oil is often used in Asian recipes, but I prefer the lighter flavour of corn oil and have used it to test the recipes in this book. In China, soybean oil is more widely used because it is most available. Used oil can be saved, but strain it through several layers of cheesecloth and store it in the refrigerator. Discard frying oils that have darkened in colour, that flow more slowly than they did originally, or that foam to the top of the pot when you put the food in. Store unused oils in a cool place.