If you’re going to use oil, you may as well make the calories that come along with it count for as much flavour as possible. That’s why I use toasted sesame oil whenever possible. Even the tiniest amount in a wok instantly releases a wonderful aroma that fills the air and permeates all your ingredients. Traditionally used in oriental cooking, it works with all the stir-fry recipes on this site. I’ll be making an effort to try other strongly flavoured oils as much as I can too.

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