Sesame Carrots on a Bed of Soft Cabbage

• 2 teaspoons Chinese sesame oil
• 3 cups baby carrots
• 1 teaspoon salt
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoon honey
• 2 teaspoons sesame tahini
• 1 large clove garlic, minced
• 1 teaspoon vegetable oil
• 3 cups chopped onion
• 6 cups chopped napa or savoy cabbage
• Freshly ground black pepper

1. Mix the tahini from the bottom of the container before using it, so it will be smooth enough to blend into the sauce and effectively coat the carrots.
2. Heat a nonstick wok or a large, deep nonstick skillet, and add the sesame oil, carrots, and 1/2 teaspoon of the salt.
3. Stir-fry over medium-high heat for about 5 minutes.
4. Cover, and cook for another 5 minutes.
5. Turn the heat down to medium, and add the vinegar.
6. Cover again, and cook for an additional 5 minutes.
7. Stir in the honey, tahini, and garlic, and cook uncovered, stirring frequently, for 5 to 8 more minutes, or until the carrots are tender and starting to brown.
8. At the same time, heat a second non-stick wok or skillet, and add the vegetable oil, the onion, and the remaining 1/2 teaspoon salt.
9. Stir-fry over medium heat for 10 minutes, then add the cabbage.
10. Keep the heat high, and stir-fry another 5 minutes or so, or until the cabbage wilts.
11. (It will still be slightly crunchy.)
12. Transfer to a serving platter.
13. Spoon the carrots on top of the cabbage.
14. Grind some black pepper over the top, and serve hot, warm, or at room temperature.

chinese sesame oil, baby carrots, salt, rice vinegar, honey, sesame tahini, clove garlic, vegetable oil, onion, cabbage, freshly ground black pepper

Taken from www.cookstr.com/recipes/sesame-carrots-on-a-bed-of-soft-cabbage (may not work)