The verdict about which oils are healthiest seems to be a moving target. Coconut oil — better in moderation or a daily staple? Canola oil — decent choice or heart attack in a bottle? I can’t keep it straight. But the good news is that I feel like olive oil and sesame oil are on the DO list more often than they’re on the DON’T list. I’ve been loving sesame oil lately and thought I’d share a recipe I’ve made twice in two weeks because it’s easy and healthy and SESAME-Y. It’s an adapted version of a recipe I pulled from The New York Times last month.
- Stir fry 3-4 cloves of minced garlic and 1 T of finely chopped ginger in a small amount of sesame oil for 1-2 minutes
- Add shrimp or chicken and cook until cooked through
- Add 1 lb of green beans, washed and trimmed and saute for 2-3 minutes
- Add 10-12 oz cherry tomatoes and cook for 2 minutes or so, until soft but not mushy
- Add 1 package of cooked soba noodles, drizzle with sesame oil, soy sauce and dash of rice vinegar, and toss
- Add a few scrambled eggs and toss
- Top with sriracha sauce if you like your noodles spicy
If this sounds good, but you need an extra push to make it, here’s the scoop about sesame oil. It’s been around since before 2500 BC and used to be called “ellu.” It’s used as a food, massage oil (specifically used for foot, hair and scalp massage), and skin treatments. I actually met someone with amazing skin once, only to find out that her secret was slathering sesame oil all over her body and face daily. And beyond its beautifuing properties, sesame oil is a great source of vitamin E and often looked to as a regulator of cholesterol and blood pressure.
So as long as you like how it tastes, it sounds like this stuff is a win-win.
P.S. If you’re curious about which oils are best and how to cook them, here’s a solid primer from the Cleveland Clinic.