Adding sesame oil too early is one of the most common mistakes in Chinese cooking.
Sesame oil isn’t a cooking oil — it’s a finishing oil.
High heat kills its aroma and turns it bitter.
Add it at the end, or off the heat, so you keep that nutty, fragrant hit it’s meant for.
Use Rice Bran Oil or Groundnut Oil for heat cooking.
Use sesame oil for flavour. Small change. Big difference.