Are you a food lover who is trying to maintain a healthy diet? Are you looking for ways to cook more flavorful dishes while avoiding unhealthy fats and oils? If so, then look no further than extra virgin olive oil!
Not only does it have innumerable health benefits, but its subtle yet robust flavor enhances Asian cuisine in surprising ways. In this blog post, we’ll explore why extra virgin olive oil makes such an excellent choice when cooking with Asian ingredients.
We’ll also provide a few easy Asian snack recipes using extra virgin olive oil so that you can start enjoying all its many benefits for yourself. Read on to learn why using extra virgin olive oil in Asian cooking is both delicious and beneficial for your well-being!
Pros And Cons Of Using Extra Virgin Olive Oil In Asian Cooking
Extra virgin olive oil has become increasingly popular in the culinary world due to its versatility and health benefits. However, using this oil in Asian cooking can have its pros and cons. On the positive side, extra virgin olive oil adds a unique taste and depth of flavor to Asian dishes, especially in recipes that require sautéing or stir-frying. Additionally, olive oil is a healthier alternative to other oils commonly used in Asian cooking, such as sesame or peanut oil, as it is low in saturated fats. On the other hand, olive oil may not be the best option for certain recipes as it can overpower the traditional flavors of some Asian spices and sauces. Therefore, chefs must be careful when incorporating extra virgin olive oil into their Asian dishes to ensure the final result is flavorful and balanced.
Quick And Tasty Asian Snacks Using Extra Virgin Olive Oil
This fun recipe for Crispy Asian Roasted Chickpeas from ThriftyJinxy.com is such a quick and popular Asian snack that makes great use of your extra virgin olive oil.
1 can Chickpeas
1 tablespoon Morocco Gold Extra Virgin Olive Oil
2 teaspoons Tamari Sauce (or soy sauce)
½ teaspoon Garlic Powder
½ teaspoon Ground Ginger
Add Sea Salt
- Thoroughly rinse and drain the chickpeas.
- Leave on a clean dish towel or paper towels for 30 minutes to dry.
- Preheat oven to 400 degrees.
- In a small bowl toss chickpeas with extra virgin olive oil. Add in tamari, garlic powder and ginger and stir well. Let sit for 20 minutes.
- Spread chickpeas in a single layer on a baking sheet.
- Sprinkle lightly with sea salt.
- Bake 25 minutes, stirring halfway through.
- Check for crispness and browning.
- Continue to cook at 5 minute intervals until they are as crisp and brown as you like.
Layered Asian Dip
This attractive Layered Asian Dip from Simple Comfort Food is another simple way to incorporate the health benefits of extra virgin olive oil in your Asian cooking.
1 chicken breast, boneless, skinless
2 tbsp soy sauce
1 tbsp sherry cooking wine
1/2 tsp black pepper
1 tbsp Morocco Gold extra virgin olive oil
3 carrots, end trimmed, skin removed, shredded
2 green onions, chopped
1/2 cup of water chestnuts, chopped
3 tbsp cilantro, chopped
1 tbsp flat leaf parsley, chopped
1/4 cup of roasted peanuts, chopped
pinch of red chili flakes
1 clove of garlic, minced
1 tbsp sesame seeds, lightly toasted
8 oz package of cream cheese, room temperature
- Begin by marinating your chicken in the soy sauce, pepper, and sherry cooking wine. During this time, prepare the rest of your ingredients and add everything but the cream cheese and sesame seeds to a large bowl.
- To a large pan, add the olive oil, bring to a medium high heat, and add the chicken breast. Cook the breast, about 4 minutes on each side, and once fully cooked, set aside to cool. Slice into thin strips, then cut them into cubes. Add the cooled chicken to the bowl, mix well, and place in the refrigerator.
- When you are ready to serve, spread the cream cheese to the bottom of your serving dish. Sprinkle about half of the sesame seeds on the top of the cream cheese, then add the salad mixture onto the top. Spread out evenly, and sprinkle the remaining sesame seeds on the top.
- Serve with wheat thins, tortilla chips, or heck, even bread. Enjoy.
Frying Asian Food With Extra Virgin Olive Oil: Is It Safe?
With much Chinese cooking involving fried foods cooked at high temperatures, some may consider the smoke point of extra virgin olive oil when choosing a cooking fat for their Asian feast. But fear not! The Morocco Gold team are on hand to reassure you that extra virgin olive oil can be used for Chinese cooking.
Contrary to some beliefs, however, high quality extra virgin olive oil such as Morocco Gold is a great choice for many cooking methods as its smoke point is somewhere around 374 – 405 °F (190–207°C). As explained by the Olive Wellness Institute, Extra Virgin Olive Oil contains high levels of natural antioxidants. These antioxidants protect the naturally stable oil when heated, making Extra Virgin Olive Oil a very healthy option to cook with (including deep frying, pan frying, sauteing and oven baking).
For more inspiration on how to incorporate extra virgin olive oil in to your Asian cooking pop over to our handy recipe pages here.