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Story Posted: 2009-09-25
With Canola Oil, the Fry’s the Limit
Source: www.mercurynews.com, Category:
Health & Nutrition, Food Industry
Cookbook author and stir-fry expert Helen Chen tells Silicon Valley’s Mercury News that she uses canola oil for successful deep- and stir-frying. Chen touts canola oil for its neutral flavor, superior health profile, availability and low price point, and she also says that it’s best for high heat-cooking. Her latest book, "Easy Chinese Stir-Fries," was recently released from John Wiley & Sons and focuses on easy, healthy dishes.
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