FAT COMPOSITION FOR STIR-FRYING, STIR-FRIED PRODUCT AND METHOD FOR PRODUCING STIR-FRIED PRODUCT

PROBLEM TO BE SOLVED: To provide a fat composition for stir-frying which inhibits a food material from adhering and causing oil spatter in stir-frying and which reduces a flavor derived from fatty acid ester of polyhydric alcohol, and further provide a stir-fried product improved in a loosening property and a flavor and a method for producing the stir-fried product.SOLUTION: A fat composition for stir-frying containing 0.2 to 12 mass percent of fatty acid ester of polyhydric alcohol and 0.01 to 7 mass percent of lecithin, wherein the fatty acid ester of polyhydric alcohol is at least one selected from monoglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, polyglyceryl fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; the fatty acid ester of polyhydric alcohol has an average esterification rate of 15 to 55 percent; and the lecithin is desaccharified lecithin.SELECTED DRAWING: None