Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Heat 1 tablespoon oil in wok or large pan then add onions and cook on medium low heat until transparent.
  2. In a bowl mix all the spices and sugar with the other tablespoon of oil and add this to the onion stirring well.
  3. Put in the carrots and potatoes and cook over medium heat for 2 minutes.
  4. Add remaining vegetables and mix them well.
  5. Increase the heat a little and put in the coconut.
  6. Continue to stir fry gently 10 minutes until vegetables are cooked.
  7. Serve hot with rice.
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