Broccoli & Cauliflower Stir‑Fry

Looking for a vibrant and healthy veggie dish that livens up your dinner table in under 30 minutes? This broccoli and cauliflower stir‑fry brings bold, layered flavors: think crunchy florets coated in a marinade of soy sauce, rich balsamic vinegar, aromatic garlic, zesty ginger, and a hint of star anise. Everything gets infused with that lovely umami‑sweet flavor as it sizzles in the pan. A few minutes of high‑heat cooking, a quick simmer under lid—you’re done.

Whether served alongside grilled protein or simply enjoyed on its own, this pan‑fried veggie medley is fresh, flavorful, and surprisingly elegant. Let’s bring some color and zest back to your plate!

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  Chop the vegetables randomly, but not finely, and put them in a bowl. Pour in the soy sauce, balsamic vinegar, and oil. Stir and let marinate for a couple of hours.
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  Pour oil into a preheated wok and add two garlic cloves, 2-3 slivers of ginger, a few sprigs of green onion, and a couple of stars of badian. These spices, combined with the soy sauce and balsamic vinegar with which the vegetables were marinated, will give an Asian note to the flavor of the vegetables.
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  The oil is infused with the flavor and aroma of ginger, garlic, and badian. Now you can put the vegetables in.
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  Fry them over high heat for 5-7 minutes, stirring occasionally. Make sure that the vegetables do not burn. Taste and if there is not enough salt. Add salt, and a little water, reduce the heat, and cover with a lid. Let the vegetables stew for about 5-10 minutes. The readiness is determined to your taste.
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  Some people like their vegetables crispy, others soft. So, the degree of readiness is up to you. Vegetables are not meat after all. When serving, you can sprinkle green onions over the vegetables.