What kind of olive oil is best?
There are three grades of olive oil: extra-virgin, virgin and olive oil (this last grade is also called pure olive oil). For stir-frying, it's best to stick with pure olive oil, and stay away from the extra-virgin and virgin grades. Standard olive oil goes through a more rigorous refining process than extra-virgin and virgin olive oils. This gives it a higher smoking point, meaning that it can take the high heat needed for stir-frying.
Deep-frying is another story. The smoking point of olive oil varies between 375 and 400 degrees Fahrenheit (190.5 to 200 degrees Celsius), which is a bit low for deep-frying. Stick with other types of vegetable oil - such as canola or peanut oil - for deep-frying. But feel free to use olive oil whenever you're preparing your favourite stir-fry dishes.
Here are a few stir-fry recipes using olive oil for you to enjoy:
Soy Sauce Chicken With Shiitake Mushrooms
Spring Beef on Egg Noodles - beef and noodles topped with toasted sesame seeds
Easy Oyster Sauce Chicken
Italian Style Tofu -
Asian Coleslaw With Tangy Rice Vinegar Dressing - not a stir-fry, but an example of extra-virgin olive oil used in an Asian dressing.