Sweet and Sour Peanut Stir-Fry

Peanut Day isn’t just about handfuls of salted snacks or peanut butter sandwiches.

It’s also the perfect time to explore one of the most underrated kitchen staples: Peanut Oil.
Often overlooked in favour of trendier oils, peanut oil is a culinary powerhouse—especially when it comes to high-heat cooking, bold flavours, and versatile kitchen use. If you haven’t stocked a bottle in your pantry yet, this is your sign.

High Smoke Point

Peanut oil has a smoke point of around 230°C, which makes it ideal for stir-frying, deep frying, and sautéing. That means no smoke, no bitterness, and no burnt flavours—just beautifully seared veggies and crispy golden edges.

Neutral Flavour That Lets Ingredients Shine

Unlike oils that overpower your dish, peanut oil brings a subtle nutty note without stealing the spotlight. It enhances sauces and spices without competing with them, letting your aromatics do the talking.

Naturally Cholesterol-Free and Rich in Healthy Fats

Peanut oil is naturally free from trans fats and cholesterol. It’s a source of monounsaturated fats, which are considered heart-friendly and help support a balanced diet when used in moderation.

Durable & Economical

Because of its high smoke point and stability, peanut oil doesn’t break down as quickly as some other oils. That means it lasts longer, works harder, and delivers great value.

A Stir-Fry Worth Celebrating

To honour Peanut Day the Wilson’s way, we’re putting our oil to the test in a quick, flavour-packed favourite: Sweet & Sour Peanut Stir-Fry.

Whether you’re using tofu, chicken, or keeping it fully plant-based, this recipe brings together comfort, nutrition, and a whole lot of flavour in under 30 minutes.

Sweet and Sour Peanut Stir fry

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Total Time 30 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 100 g fine rice noodles
• 1 x 227g tin of pineapple chunks in juice
• 2 heaped teaspoons cornflour
• 1 tablespoon Wilson’s Apple Cider Vinegar
• 2 teaspoons low-salt soy sauce
• 2 teaspoons sesame seeds
• 30 g cashew nuts
• 4 spring onions
• 2 cloves of garlic
• 2 cm piece of ginger
• 1 fresh red chilli
• 200 g sugarsnap peas
• Wilson’s Peanut Oil
• 200 g sprouts such as alfalfa sprouts, chickpea sprouts, beansprouts
• 1 lime

Method

 

1. In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them.
2. To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.
3. Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.
4. Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later.
5. Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways.
6. Add 1 tablespoon of Peanut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection.
7. Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry.
8. Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.