Get the Eggs and Tofu Ready: Before setting aside, fry the extra firm tofu till it becomes golden brown. Cook the quail eggs to perfection in a small saucepan over low heat. Carefully peel off the eggs’ shells when they’ve cooled a little, and save them for later.
To sauté aromatics, place a large skillet over medium heat and add 3 tablespoons of cooking oil. Sauté the minced garlic and sliced yellow onion until aromatic and transparent.
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Toss in the broccoli, cauliflower, carrots, and snow peas to begin cooking the vegetables. Add the veggies and stir-fry for about 5 minutes, or until they begin to soften.
Peppers and cabbage should be added: Stir in the chopped cabbage, red and green bell peppers, and onion. In order to let the flavors combine and intensify, continue sautéing for another three minutes.
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Get the Sauce Started: Whisk together 1 ½ cups of water and the Knorr Crab and Corn Soup mix in a another basin until the mixture is completely dissolved. Transfer this mixture to the skillet where the veggies are cooking.
Toss in the oyster sauce, soy sauce, salt, and ground black pepper, and simmer until seasoning is desired. Make sure the sauce covers all the ingredients equally by stirring carefully. Simmer for about 5 minutes, or until the veggies are softened without losing their crunch.
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Gently mix the tofu and eggs: Evenly distribute the fried tofu and cooked quail eggs throughout the dish by gently folding them in. To make sure everything is heated through, simmer for 2 more minutes.
Put the crab and corn chopsuey in a serving dish and serve. It goes well with steamed rice or serves as an entree on its own.
Final Thoughts on Ezoic
Indulge in the visual and gustatory delights of Crab and Corn Chopsuey. This healthy and adaptable recipe is a great addition to your repertoire since it combines different textures and tastes. Now is the time to give this recipe a go if you want to wow your loved ones with a tasty fusion dish.
