I use peanut oil for stir fries and a well seasoned carbon steel wok. Chopped garlic, minced fresh ginger, whole dried chile peppers or sliced fresh Thai chiles into the mix with the veggies. Lemon ponzu sauce, oyster sauce, a drizzle of dry sherry...

What Lars said.

Sesame oil is not for frying. Just a few drop right before serving.

dcarch

Another peanut oil fryer here, with a dab of sesame at the end for flavor as others have said.

I'll also use soy sauce, and or teriyaki to marinate the meat before. Fresh ginger and garlic are always included, and Sambal Oelek is one of my favorites for kicking it up a notch!

My one tip to good stir fry...don't overcook! Quick and hot is key....

What Lars said. What dcarch said. I like avocado oil for its high heat tolerance.

I do like 'toasted' sesame oil, and just a bit, a scant tsp to taste....lots of flavor using so little. Also makes a super salad dressing...the toasted sesame....and again just use a tsp and to taste. But add the sesame to a later final mix...not early on.

I often do the usual quick stir fry, any favorite method with mixed veggie, remove the veg to platter, then toss in the meat of choice...(the wok is nice and hot at this point)...sear the slivered beef/chicken quickly. When the wok is dry-ish, the meat seared, i have a few prepped containers/small bowls of last minute additions that are a mix of moisture and fresh veg that needs very little stovetop/wok heat...like last minute green onion, cilantro,...and a mix of liquid like a tbsp or less of sesame oil, fish sauce, soy, splash of ac vinegar, grated ginger, etc. And i do often add a bit, a 1/4 cup of water, a tsp-ish of a thickening starch. (we don't like a goo sauce but a bit of corn starch adds a glossy coating that sticks)

A bit of a dance to figure out what works in your own kitchen and your flavor preferences...but just having a waiting mix of liquid flavors in a small bowl mixed quickly with a fork to add last minute will give you a nice sauce to then pour over your waiting veggies. (garnish with what is left behind, intentionally, in those bowls)...some cilantro, celery leaves, green onions, ginger...a slice of fresh lime on the edge of the plate to squeeze at the table. : )

Such a fast and satisfying meal.

Thank you everyone. I was thinking frying in sesame oil wouldn't work, but the flavor is so good. I appreciate everyone's reply.

Yep, a little sesame oil at the end is great, but too much...

To 'moisten' I often use soy sauce, garlic, and ginger to marinate my tofu. I save the marinade, then towards the end I toss it into the stir fry plain, or make a slurry with a starch. I also, at times, use different types of mustard; either powdered (ground) or prepared, and use that for flavoring a sauce. I rarely buy a stir fry sauce, but often combine spices into my own.

I save the juice from canned pineapple in a small 1/2 pint container stored in the freezer and often use that for a stir fry sauce often adding soy, teriyaki, ginger, toasted sesame oil...etc. as already mentioned above. That works for stir fries where you want a sweet sauce.

For unsweet sauces, I'll use up bits of leftover frozen brown gravies or chicken broth. All thickened w/ a bit of cornstarch.

For frying, I use avocado oil or grapeseed oil. Peanut oil will work, but I'm not really bought on its health benefits, but it is affordable. If I am doing a quick stir fry, I'll go use olive oil. Coconut oil can be good, but depending on the brand, you may get flavors you don't want. Also, I have a friend I like cooking for, who is allergic to it. (HEY, you'll do ANYTHING to help reciprocate friends out -- especially if said friend helps you clean out the cat boxes when your ankle is broken...)

Sesame oil I toss in for the last minute, if appropriate for the recipe. Adds a great flavor.

I heat
the sesame oil in a small saucepan. Add the ginger and garlic and
stir-fry 15-30 second over medium heat to bring out the flavor. Add the
chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon
juice. Bring just to a boil, stirring. Dissolve the cornstarch in the
wine and whisk into the sauce. Heat until sauce thickens and reaches a
full boil.

I think the OP was talking about using the sesame oil for frying, not as an ingredient in a sauce.