I am attempting to really start tracking my macro and calorie intake rather than simply dieting by feel. My favorite way to cook is to stir fry (I like to make Thai and Cantonese food at home) but I'm struggling to figure out how to gauge the following:
How much oil is ending up in the finished product?
I use oil to stir fry the chicken and vegetable separately, and I set them both in colanders to drain before remixing in the wok and adding sauce. Obviously some of the oil used in the cooking process is draining off, but how much?
I realize that this is a difficult (perhaps impossible) question to answer, but I'm hoping there's somebody on here with a history of precise macro counting who also likes to stir fry. Obviously the answer won't be exact, I'm just looking for a decent rule of thumb to go off of when meal planning.