Crab and Corn Chopsuey

Ingredients for Crab and Corn Chopsuey

• 8 oz extra-firm tofu, fried
• 37 g Knorr Crab and Corn Soup
• 12 boiled quail eggs
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 1 carrot, sliced
• 15 snow peas
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 1/2 cups cabbage, sliced
• 1 yellow onion, sliced
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 1/2 cups water
• Salt and ground black pepper, to taste
• 3 tbsp cooking oil

How to cook Crab and Corn Chopsuey

1. 1.Heat oil in a wok over medium heat; sauté onion and garlic until softened.
2. 2.Add carrot, cauliflower, and broccoli; cook for 2 minutes. Toss in cabbage, bell peppers, and snow peas.
3. 3.Add soy sauce and oyster sauce, then cook for 2 minutes.
4. 4.Whisk water with Knorr Crab and Corn Soup, pour into the wok, and bring to a boil.
5. 5.Add fried tofu and quail eggs. Cook until the sauce reduces and thickens, then season and serve.