Recipes with sesame oil

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.

Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.

Crispy sesame-crusted tofu steaks coated in black and white sesame seeds with whole wheat breadcrumbs. Low-fat, vegetarian, and on the table in 20 minutes.

Chinese chicken with ramen noodles, bell peppers, carrots, and onions in a ginger-sherry-soy sauce. Chicken gets a cornstarch velvet marinade for tender, silky strips. Budget-friendly one-skillet dinner.

No-cook spicy ginger noodle sauce with rice vinegar, sesame oil, soy sauce, chili oil, and fresh cilantro. Just whisk and toss with cold or warm noodles for an instant meal.

Brown sugar-dredged pork chops braised in a honey-soy-sesame sauce with onions and green pepper. Finished with toasted sesame seeds for nutty crunch. Easy one-dish pork dinner.

Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.

Asparagus and sesame chicken soup is a Chinese-style braised soup with bone-in chicken, ginger, sherry, and toasted sesame oil. Bone-in chicken builds rich body that boneless cuts cannot match.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.