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I’m sure someone more expert than I will chime in, but in my Asian cooking there are two sesame oils: toasted and not toasted (I know there are more variations, but this is the key difference for me). I usually stir fry with canola oil or similar. BUT I add a sparing amount of sesame oil at the very end of many dishes. As a seasoning. Maybe a tsp (or more if lots of servings). It adds a wonderful dark nutty flavor. But it is NOT for the stir frying itself; it is a wonderful flavor enhancer.</p>