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as larger items can be deep-fried at a lower temperature). Remember, though, the temperature will drop slightly when you put in the food.
What type of oil should I use for deep-frying? Peanut oil is good, as are other vegetable oils. Chinese recipes used to call for lard, but most don't anymore because of the fat content. One of the advantages of peanut oil is that it does not burn easily even at high temperatures. Sesame oil, on the other hand, is not used for frying as it has a low smoking point.

How much oil should I add? Most recipes will call for a specific amount of oil, although some just list "oil for deep-frying," under the ingredients, while others give a range such as 2 to 4 cups. How much oil to add depends on the item being deep-fried. Basically, you need enough to make sure that it is submerged completely. To be safe, however, it's important to leave several inches clear at the top of the wok, as the oil level will rise when the food is dropped in.
How can I tell when the oil is hot enough? The easiest way is to use a deep-fry thermometer. In The Modern Art of Chinese Cooking, Barbara Tropp recommends a dial-type deep-fry thermometer with a kettle clamp that can be clamped to the side of the wok. The advantage of this type of thermometer is that you don't need to hold it at all.

Of course, you can always go the traditional route and use a wooden chopstick or a piece of bread to check the oil. It's hot enough when bubbles form all around the object. However, it takes a bit of practice to know just when the oil reaches the right temperature. Add to that the fact that you need to adjust for a drop in temperature when placing the food in the wok, and the novice is better off relying on a thermometer. If you don't have a deep-fry thermometer a candy thermometer will work also.

How can I reduce splattering? The food you are going to deep-fry should be at room temperature. This reduces the drop in the temperature of the oil when you put it in, lessening the chance of splattering. You might want to dry the food with a paper towel. If the food to be deep-fried is in a sauce, use a slotted spoon to let it drain before adding it to the wok. Similarly, if the food is batter-coated, make sure all the excess batter has dripped off before placing it in the hot oil.
What if the recipe calls for the food to be deep-fried twice? This is a method commonly used in restaurants with dishes such as ginger beef - they will cook a batch and then re-cook a portion when a customer orders the dish. This gives the food a crisper coating. Make sure to retest the temperature of the oil before you deep-fry a second time.

Can I reuse cooking oil? Yes, you can reuse cooked oil up to five times (five may be stretching it a bit). Just let the oil cool, strain it and store in the refrigerator. When the oil is no longer usable the color will darken and it may start to smell rancid. Oil smoking at normal temperatures is another sign that it has gone bad.

How can I reduce the amount of fat? First, thing to do is to keep the temperature up. Food cooked at too low a temperature will be greasy. The second thing to do is not to be overcrowding the wok, which again lowers the temperature, leading to greasy food. Finally, using a wok actually helps - the unique shape of the wok means that you use less oil to cook with than is the case with a deep-fat fryer.

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