vegetable/nut oil - i utilized some sesame oil for frying the meat
Rich in polyunsaturated and monounsaturated fats, sesame oil provides lignans and vitamin E with antioxidant properties. It contains no cholesterol and is a good source of minerals including copper and manganese.
About
Sesame oil is a culinary oil extracted from sesame seeds (Sesamum indicum), a plant native to Africa and cultivated extensively throughout Asia, particularly in India, China, and the Middle East. The oil exists in two primary forms: light sesame oil, pressed from raw seeds and used for cooking at higher temperatures, and dark (toasted) sesame oil, made from roasted seeds, which has a deep brown color and pronounced nutty, complex flavor. Toasted sesame oil has a lower smoke point and is typically used as a finishing oil or flavor condiment rather than a primary cooking medium. The oil contains approximately 40-50% linoleic acid and 35-40% oleic acid, along with lignans and other bioactive compounds that contribute to its distinctive taste and nutritional profile.
Culinary Uses
Sesame oil plays a central role in East Asian, Southeast Asian, and Middle Eastern cuisines. Light sesame oil is employed as a frying medium and cooking oil in Chinese, Korean, and Japanese kitchens, while the darker toasted variety functions as a condiment—drizzled over finished dishes, incorporated into dressings, marinades, and dipping sauces, or used to finish soups and stir-fries. In Middle Eastern and African cuisines, sesame oil features in tahini production and as a cooking medium. It pairs particularly well with soy sauce, ginger, garlic, and scallions, and is essential in dishes such as stir-fries, noodle preparations, and braised meats. The oil's nutty notes complement both savory and subtly sweet applications.