How to use sesame oil (and five favorite recipes)
The phrase "a little goes a long way" describes sesame oil perfectly. Too much in a dish, and you notice it. Not enough, and you notice that, too. Just the right amount, a small amount, adds a heavenly, nutty, musky undertone to Asian stir-fry and sauces, and it's a key ingredient in my favorite all-purpose works-with-any-leftovers seasoning: three parts low-sodium soy sauce; two parts oyster sauce; and one part sesame oil.
Here are five of my favorite recipes that use sesame oil:
This bok choy stir-fry with ginger and garlic gets a double dose of sesame from oil and seeds.
I'm hopelessly addicted to these cold sesame noodles.
I'm also hopelessly addicted to these warm chicken lo-mein noodles, though I've been caught eating the leftovers cold, straight from the fridge.
Serve these grilled sesame-lime shrimp and cucumber skewers at your next party; you can cook them indoors on a panini press!
These beef teriyaki skewers are another fun way to get your party started, and they're so much better than take-out.
What's your favorite way to use sesame oil?