Categories: sauce, side dish, stovetop, vegan, vegetables, vegetarian

Ingredients

• 2 t Chinese sesame oil
• 3 c baby carrots, split lengthwise if they're larger than your little finger
• 1 t salt
• 2 tb unseasoned rice vinegar
• 2 tb honey
• 2 t sesame tahini
• 1 garlic clove, large, minced (or more)
• 1 t vegetable oil
• 3 c onion, chopped
• 6 c napa or savoy cabbage, chopped
• pepper, to taste

Directions

1. Heat a nonstick wok or a large, deep nonstick skillet.

2. Add the sesame oil (careful not to burn it), the carrots, and half 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. (With the overhead fan on, ideally!)

6. Stir, cover again and cook for another 5 minutes.

7. Stir in the honey, tahini, and garlic.

8. Cook uncovered, stirring frequently for 5 to 8 more minutes until the carrots are tender and starting to brown. It will look like a beige slimy mess at this point. Perseverance will pay off.

9. At the same time (or beforehand, if you have more time and more distractions), heat a second non-stick wok or skillet.

10. Add the vegetable oil, the onion, and the rest of the salt.

11. Stir-fry over medium heat for 10 minutes.

12. Then add the cabbage.

13. Keep the heat high, and stir-fry another 5 minutes or so, or until the cabbage wilts. (It will still be slightly crunchy, especially if you used lots of stems.)

14. Transfer to a serving platter.

15. If you want to use the same wok, the cabbage one is definitely easier to clean for reuse!

16. Spoon the carrots over the top of the cabbage.

17. Grind black papper over the top.

18. Serve hot, warm, or at room temperature.

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