TOASTED SESAME OIL

A cornerstone of East Asian cooking, this versatile oil can be used to cook stir-fries or to drizzle over finished dishes for an added depth of flavour.

Shop Cooks' Ingredients Toasted Sesame Oil

Simple stir-fried chicken

Toasted Sesame Oil shines in a classic marinade for chicken, which is also good with pork, beef or tofu.

Mix 1 tbsp Toasted Sesame Oil with 1 tbsp rice vinegar and 1 tbsp cornflour. Add strips of chicken breast and steep for 20 minutes–1 hour.
Add Toasted Sesame Oil to a wok on a high heat. Add some chopped salad onions (white parts), sliced red pepper and matchsticks of carrot and ginger. Fry for 1 minute, then add the chicken (reserving the marinade). Cook for 5 minutes, so that the chicken pieces take on some colour, then add a handful of coarsely chopped cashews, cooked noodles and the chicken’s marinade.
Cook through until everything is piping hot (not least so the marinade, which has been in contact with the raw meat, is fully cooked), then serve, garnished with sliced strips of spring onion greens.

Sesame seeds are still mostly harvested by hand, from the seed pods of a flowering plant native to Africa and India. Its seeds have been pressed for oil for millennia – it can be traced back to Ancient Greece and Babylon.

TOASTED SESAME OIL

A cornerstone of East Asian cooking, this versatile oil can be used to cook stir-fries or to drizzle over finished dishes for an added depth of flavour.

Shop Cooks' Ingredients Toasted Sesame Oil

WHAT DOES IT TASTE LIKE?

Rich and nutty with a savoury, toasted flavour.

TIPS, TRICKS & HACKS

Toss in a wok with noodles and stir-fried vegetables.
Drizzle over firm tofu, blanched broccoli or crunchy beans sprouts to make easy side dishes to enjoy with rice.
Season sushi rice with Toasted Sesame Oil, salt, pepper and rice vinegar.
Mix equal parts sesame oil and peanut butter to make an utterly nutty sauce for egg noodles.
Use to loosen some miso paste as a marinade for fish.

EASY MEAL IDEA

Simple stir-fried chicken

Toasted Sesame Oil shines in a classic marinade for chicken, which is also good with pork, beef or tofu.

Mix 1 tbsp Toasted Sesame Oil with 1 tbsp rice vinegar and 1 tbsp cornflour. Add strips of chicken breast and steep for 20 minutes–1 hour.
Add Toasted Sesame Oil to a wok on a high heat. Add some chopped salad onions (white parts), sliced red pepper and matchsticks of carrot and ginger. Fry for 1 minute, then add the chicken (reserving the marinade). Cook for 5 minutes, so that the chicken pieces take on some colour, then add a handful of coarsely chopped cashews, cooked noodles and the chicken’s marinade.
Cook through until everything is piping hot (not least so the marinade, which has been in contact with the raw meat, is fully cooked), then serve, garnished with sliced strips of spring onion greens.