Chinese Chilli Oil for high heat cooking I recently made Chinese Chilli Oil (with sunflower oil) and loved the flavour it brings into other dishes. I'm thinking of high heat stir frying with this oil.
Will high heat burn the chilli flavours in the oil? Should I just stick with adding some at the end of cooking to impart the flavour?
I've done plenty of experimentation with chili oils in the past, my experience was that chili suspended in the oil seems to be able to stand up to high heat, but any solids will smoke and add off flavors. Filtering my chili oils worked well, however there's a lot of variation chilis, oils and how much heat your stove can produce and you aren't going to really know until you cook with it. I'd start with something simple like green beans and work your way up from there.