We all insist on frying the ginger in toasted sesame oil, when that one bottle is meant to go in at a moment nobody talks about
That dark, fragrant bottle of sesame oil you’ve been frying ginger in? It’s breaking down at stir-fry temperatures and creating harmful compounds. Professional chefs know the secret: use refined sesame oil for the heat, and save the toasted version for one crucial moment that happens after cooking ends.