Focused recipe
Crab and Corn Chopsuey
Easy chopsuey hack using Knorr Crab and Corn Soup.
Filipino Updated 5/5/2023
Ingredients
Measured from the catalog payload.
- 8 ounces extra firm tofu
- 37 grams knorr crab and corn soup
- 12 quail egg boiled
- 1 1/2 cups cauliflower floret
- 1 1/2 cups broccoli floret
- 1 carrot
- 15 snow pea
- 1 red bell pepper
- 1 green bell pepper
- 1 1/2 cups cabbage
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cups water
- salt
- ground black pepper
- 3 tablespoons cooking oil
Instructions
9 cooking steps
- Heat oil in a wok. Sauté onion and garlic until the onion softens.
- Add carrot , cauliflower, and broccoli. Cook for 2 minutes.
- Add cabbage, bell pepper, and snow peas. Toss.
- Add soy sauce and oyster sauce and continue cooking for 2 minutes.
- Combine water and Knorr Crab and Corn Soup Mix. Stir and pour into the wok. Let it boil.
- Add fried tofu and quail eggs. Continue cooking until the sauce reduces and thickens.
- Season with salt and ground black pepper as needed.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Vegetable chop suey, chopsuey, corn soup Public recipe Revision 1