Why You’ll Love This Recipe
- Flavorful Fusion: The combination of crab and corn brings a unique savory-sweet taste that complements the medley of vegetables.
- Nutritious and Balanced: Packed with a variety of vegetables and protein sources like tofu and quail eggs, this dish is both healthy and satisfying.
- Versatile: Can be enjoyed as a main course with steamed rice or as a standalone dish.
Ingredients
- 8 ounces extra firm tofu, fried
- 37 grams Knorr Crab and Corn Soup mix
- 12 quail eggs, boiled
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 carrot, sliced
- 15 snow peas
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 ½ cups cabbage, shredded
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 ½ cups water
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Tofu and Eggs:
- Fry the extra firm tofu until golden brown and set aside.
- Boil the quail eggs until cooked, then peel and set aside.
- Sauté Aromatics:
- Heat 3 tablespoons of cooking oil in a large pan over medium heat.
- Add the chopped yellow onion and minced garlic; sauté until fragrant and translucent.
- Cook Vegetables:
- Add the cauliflower, broccoli, carrots, and snow peas to the pan.
- Stir-fry for about 5 minutes until the vegetables start to soften.
- Add Bell Peppers and Cabbage:
- Incorporate the sliced red and green bell peppers and the shredded cabbage into the mix.
- Continue sautéing for an additional 3 minutes.
- Prepare the Sauce:
- In a separate bowl, combine the Knorr Crab and Corn Soup mix with 1 ½ cups of water, stirring until well-dissolved.
- Pour this mixture into the pan with the vegetables.
- Season and Simmer:
- Add the soy sauce, oyster sauce, salt, and ground black pepper to taste.
- Stir well to ensure the sauce coats all the ingredients evenly.
- Let the mixture simmer for about 5 minutes until the vegetables are tender but still crisp.
- Combine Tofu and Eggs:
- Gently fold in the fried tofu and boiled quail eggs.
- Let it simmer for another 2 minutes to ensure everything is evenly warmed.
- Serve:
- Transfer the Crab and Corn Chopsuey to a serving dish.
- Enjoy it hot with steamed rice or as a standalone dish.
Servings and Timing
- Yield: Serves 4–6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Seafood Addition:
- Incorporate fresh crab meat or shrimp for an enhanced seafood flavor.
- Vegetarian Version:
- Omit the crab and corn soup mix and use a vegetable-based seasoning instead.
- Spicy Kick:
- Add sliced chili peppers or a dash of hot sauce to introduce some heat.
- Mushroom Medley:
- Include a variety of mushrooms like shiitake or button mushrooms for added umami.
- Noodle Integration:
- Mix in cooked noodles to transform the dish into a hearty noodle stir-fry.
Storage/Reheating
- Refrigeration:
- Allow the dish to cool to room temperature, then transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
- Freezing:
- Place the cooled dish in a freezer-safe container and freeze for up to 1 month.
- Thaw in the refrigerator overnight before reheating.
- Reheating:
- Warm the dish in a pan over medium heat until heated through.
- Add a splash of water or broth if the sauce has thickened too much.
FAQs
Can I use fresh crab meat instead of the soup mix?
Yes, using fresh crab meat will enhance the seafood flavor. Adjust the seasoning accordingly.
Crab and Corn Chopsuey
This Crab and Corn Chopsuey is a delicious fusion dish packed with fresh vegetables, savory crab flavors, and the sweetness of corn. Featuring crispy tofu, quail eggs, and a flavorful sauce, this hearty stir-fry is perfect served with steamed rice or enjoyed on its own. A nutritious, colorful dish that’s easy to prepare!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6
- Category: Main Course, Stir-Fry
- Method: Sautéing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 8 ounces extra firm tofu, fried
- 37 grams Knorr Crab and Corn Soup mix
- 12 quail eggs, boiled and peeled
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 carrot, sliced
- 15 snow peas
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 ½ cups cabbage, shredded
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 ½ cups water
- Salt and ground black pepper, to taste
- 3 tablespoons cooking oil
Instructions
- Prepare the Tofu and Eggs:
- Fry the extra firm tofu until golden brown, then set aside.
- Boil the quail eggs, peel them, and set aside.
- Sauté the Aromatics:
- Heat 3 tablespoons of cooking oil in a large pan over medium heat.
- Add the chopped onion and minced garlic; sauté until fragrant and translucent.
- Cook the Vegetables:
- Add the cauliflower, broccoli, carrots, and snow peas to the pan.
- Stir-fry for about 5 minutes until the vegetables start to soften.
- Add Bell Peppers and Cabbage:
- Stir in the red and green bell peppers and shredded cabbage.
- Cook for another 3 minutes, stirring occasionally.
- Prepare the Sauce:
- In a separate bowl, mix the Knorr Crab and Corn Soup mix with 1 ½ cups of water until dissolved.
- Pour the mixture into the pan, stirring well.
- Season and Simmer:
- Add soy sauce, oyster sauce, salt, and black pepper to taste.
- Let the mixture simmer for 5 minutes, allowing the sauce to coat the vegetables.
- Combine Tofu and Eggs:
- Gently fold in the fried tofu and boiled quail eggs.
- Simmer for another 2 minutes to blend the flavors.
- Serve & Enjoy:
- Transfer to a serving dish and enjoy hot with steamed rice or as a standalone meal.
Notes
- For a seafood boost, add fresh crab meat or shrimp.
- For a vegetarian version, omit the crab and corn soup mix and use vegetable seasoning.
- To thicken the sauce, dissolve 1 teaspoon of cornstarch in water and stir in before simmering.