Here is another olive oil recipe where I normally would use peanut or vegetable oil. I cooked up some rice noodles, then sauteed vegetables (carrots, green onions, edamame, water chestnuts) and tofu in this:
After the tofu was crisp, I added the noodles and a bit of "Asian" flavor--in this case, it was rice vinegar, brown sugar, soy sauce and sesame oil. I didn't measure, just added to taste.
With dishes such as pad thai, one would fry an egg to add on top. Today, though, I still was in a poaching mood so I poached a couple eggs. I enjoyed the way the yolk mingled with the sauce and noodles.
It did not have an "olive oil" taste at all and nothing stuck to the pan! Thank you Crisco and the Foodbuzz Tastemaker Program.