Ingredients:
2 teaspoons sesame oil
3 cups carrots, thinly sliced
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
2 teaspoon tahini
1 clove garlic, minced
1 teaspoon olive oil
3 cups onion, chopped
6 cups Napa cabbage, chopped
freshly ground black pepper
1 tablespoon toasted sesame seeds
Directions:
1. Heat a wok or large, deep skillet, and add the sesame oil, carrots, and ½ teaspoon of salt. Stir-fry over medium-high heat for about 5 minutes. Cover and cook another 5 minutes.
2. Turn the heat down to medium and add vinegar. Cover tightly and cook for another 5 minutes. Stir in the honey, tahini, and garlic, and cook, uncovered, stirring frequently, for about 5-8 minutes more, or until the carrots are tender and starting to brown.
3. At the same time, heat a second wok or skillet, and add the olive oil, onion, and the remaining ½ teaspoon salt. Stir-fry over medium heat for about 10 minutes then add the cabbage. Keep the heat high and stir-fry for another 5 minutes or so, or until the cabbage wilts (it will be slightly crunchy). Transfer to a serving platter. Spoon the carrots on top of the cabbage. Grind some black pepper over the top, sprinkle with the sesame seeds, and serve hot, warm, or at room temperature.
Serves 4-6