- 500g carrots
- 1kg potatoes
- 300g onions
- 1 cauliflower
Stir-fried cauliflower is a super quick side that will be delicious with your Szechuan chicken. Break a head of cauli into very small florets. Heat a splash of oil in a wok, then add the cauli and stir-fry for 3-4 mins till starting to brown. Add crushed garlic, grated ginger, some dried chilli flakes and a few splashes of tamari. Stir fry for a few more mins till tender.
Carrots glazed with soy and butter are a moreish side dish. Peel and slice carrots in half, then arrange them in a deep frying pan with a good splash of tamari, a chunk of butter and a mugful of water. Cover and simmer for 15 mins till the carrots are tender.