Canola oil contains more monounsaturated fat than any other oil except olive. It is best for stir-frying because the flavor is bland and it can withstand high heat.
菜籽油含有比除橄榄油之外的其他油脂多的单不饱和脂肪酸。因为它味道较淡且耐高温，所以最好用旺火炒。
2
She often realizes a minute into stir-frying a dish that she has overcooked it by 30 seconds.
她常常会在爆炒了一分钟之后意识到自己已经多炒了30秒。
3
Stir-frying the leaves in this way breaks down their cell walls, just as vegetables soften over high heat.