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
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.