What type of oil is typically preferred for frying in Chinese cooking, such as when making Chow Mein?

Peanut oil is typically preferred for frying in Chinese cooking due to its high smoke point and flavor. This oil can withstand high temperatures, making it ideal for techniques that involve quick cooking, such as stir-frying. Its subtle nutty taste also complements the flavors in many Chinese dishes, enhancing the overall profile of fried foods like Chow Mein.

While canola oil is a common substitute due to its neutral flavor and high smoke point, it lacks the distinctive taste that peanut oil provides. Olive oil, although popular in other cuisines, has a lower smoke point, which makes it less suitable for high-heat cooking techniques commonly used in Chinese cuisine. Coconut oil, while favored in some Asian cooking, is not traditional in most Chinese recipes and imparts a sweeter flavor that doesn't align with the savory dishes typical of this culinary style. Therefore, peanut oil stands out as the preferred choice for its cooking properties and flavor compatibility.