Chinese Chilli Oil for high heat cooking
I've done plenty of experimentation with chili oils in the past, my experience was that chili suspended in the oil seems to be able to stand up to high heat, but any solids will smoke and add off flavors. Filtering my chili oils worked well, however there's a lot of variation chilis, oils and how much heat your stove can produce and you aren't going to really know until you cook with it. I'd start with something simple like green beans and work your way up from there.