Sesame Carrots on a Bed of Soft Cabbage

1. 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. 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. 3

   Stir-fry over medium-high heat for about 5 minutes.

4. 4

   Cover, and cook for another 5 minutes.

5. 5

   Turn the heat down to medium, and add the vinegar.

6. 6

   Cover again, and cook for an additional 5 minutes.

7. 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. 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. 9

   Stir-fry over medium heat for 10 minutes, then add the cabbage.

10. 10

    Keep the heat high, and stir-fry another 5 minutes or so, or until the cabbage wilts.

11. 11

    (It will still be slightly crunchy.)

12. 12

    Transfer to a serving platter.

13. 13

    Spoon the carrots on top of the cabbage.

14. 14

    Grind some black pepper over the top, and serve hot, warm, or at room temperature.

* Per serving · 4 servings · Values may vary.