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

Beef Chow FunBurmese Chicken Curry (Kyet Thar Hin)Lahpet Thoke (Burmese Tea Leaf Salad)Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)Shan Noodles (Burmese Tomato Chicken Rice Noodles)Cantonese Steamed Fish with Ginger and Spring OnionSuyaWok-Hei Beef Chow Fun with Velveted Beef and Garlic ChivesHong Kong Crispy Noodle Cake with Shrimp and ChickenHand-Rolled Three-Treasure Jiaozi with Sizzling Chili DipVelvet Kung Pao Chicken, Restaurant StyleLahpet Thoke with Homemade Crunchy Bean MixLahpet Soba Noodle Salad (Burmese x Japanese)Lahpet Avocado Crunch Toast with Jammy EggPisco-Flambéed Tenderloin Lomo Saltado with Double-Fried PotatoesNan Gyi Thoke with Turmeric Shallot Oil, Garlic Chips and Jammy EggsVelvet Pork Pad See Ew with Wok-Charred NoodlesCharcoal Sate Madura with Fried-Peanut SauceShan Noodles with Slow-Cooked Tomato Pork and Crispy ShallotsShan Tomato Chicken Lettuce Cups with Crispy Rice NoodlesHong Kong-Style Steamed Fish with House Seasoned SoyCharcoal Suya with Hand-Toasted Yaji and Tomato RelishSuya Beef Yaki UdonSuya Steak Crunch Salad with Peanut-Lime DressingCantonese Gu Lou Yuk with Pineapple

Updated 2026-10-10