"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
> >
> > <snip>
> >
> >>>>> 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.
> >>>> There is ONE Asian thing I have taken to using EVOO in: ants
> >>>> climbing a tree. I have made this for many years and then
> >>>> experienced it at a very good Sichuan restaurant. It had a
> >>>> "bright" flavor, which I started imitating by using the EVOO.
> >>>>
> >>>> --
> >>>
> >>> My brain and 'palate imagination' just can't get wrapped around olive
> >>> oil with soy sauce. Will give it a try one day though just to check.
> >> Well, think of what you might want that flavor in. "Ants" is the
> >> only Asian recipe that I have used EVOO in.
> >>
> >
> >
> > The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
> > where I'd like to try that combo. Might work OK for a meat marinade.
>
> You'd have to taste the "ants" at my favorite Sichuan restaurant.
> I am, however, pretty sure that the flavor there doesn't come
> from EVOO.
>
> --
> Jean B.

Probably not. One of the niceties of Chinese cooking is the complexity
of flavours from a few ingredients.