Arri London wrote:
>
> Michael Siemon wrote:
>> In article >,
>> (Denise in NH) wrote:
>>
>>> My recipe for fried rice is quick and easy. I julienne some cabbage,
>>> leeks, green onions, carrots, and pea pods in a little olive oil in a
>>> wok on high, stir them around a bit, then add day old Jasmine rice,
>>> some 5-spice powder and hoisin sauce to taste. A couple of days ago I
>>> diced up the leftover pork chops and tossed them with ah-so sauce and
>>> stored in fridge, last night they were tossed into the fried rice. If I
>>> had sprouts in the house they would go in too.
>>>
>>> Denise
>> Olive oil? Please use peanut oil instead.
>
>
> It seems to be fashionable to use olive oil in Asian recipes these days.
> Have seen several TV cooks mix olive oil and soy sauce among other
> things.
I'm not a doctor, but isn't there some differences in flash points
between olive and peanut oils, or at least the 'tipping point' of
temperature when the oil burns and "theoretically becomes a carcinogen"?
-J