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Do you ever struggle with making your chopsuey more flavorful? While cooking this kind of dish often makes us think about veggies more than anything else, it also possesses a bright and subtly salty taste that is difficult to say no to. Adding the somewhat sweet and distinct flavor of crab can make it even better though. Don’t believe me? Just taste and see in this Crab and Corn Chopsuey!
Our recipe for today is filled with the simple goodness of corn, as well as the seafood flavor of our crab. And the best part is this is absolutely easy to make! You will just need some Knorr Crab and Corn Soup to emulate all that flavor. Of course, we will also utilize seasonings commonly used in chopsuey to truly achieve the level of savor we want.
If you are suddenly in the mood to craft this stir-fried vegetable-filled Filipino classic, let me recommend a couple more variations! This is quite the versatile dish and so you can create different versions that all have their own special charms. Take a look!
This is the original version, which makes use of quail eggs, pork, baby corn and so much more! After all, what is chopsuey without a healthy arrangement of ingredients? I also love the complementary mix of meat with both pork and chicken. These two tend to truly have a great dynamic when put in dishes together, which is why I would recommend this original Chop Suey recipe.
Hoping to work with something a bit lighter, but all the more buttery and irresistible? I tried creating this Scallop Chop Suey because I just knew greens like cabbage, as well as colorful vegetables such as carrot would work perfectly with sea scallops. This particular component can bring a lot of richness to a dish.
There are definitely ways to upgrade your chopsuey, and make it even tastier. For this Super Special Chopsuey, we have a few common, but significant components added to create more flavor and excitement to our dish. I used shrimp with the chicken breast and chicken liver to make our meal more filling and delicious. And don’t let the “super special” quality intimidate you as the steps are not too much of a challenge.
Speaking of easy recipes, let me direct us back to our Crab and Corn Chopsuey. Try this out with me!
How to Cook Crab and Corn Chopsuey
Cooking up the vegetables
Pour 3 tablespoons of cooking oil into your wok, and let this get hot. Then add 1 yellow onion, as well as 4 cloves of garlic. Sauté these until the onion becomes soft. That would be your signal to place 1 carrot, 1 ½ cups of cauliflower florets, and 1 ½ cups of broccoli florets in the wok too. Continue cooking everything for 2 minutes.
Afterwards, just integrate 1 ½ cups of cabbage, 1 red bell pepper, 1 green bell pepper, and 15 snow peas. Toss these all together.
Seasoning the dish
It’s time to get 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce in the mix. Cook the ingredients together for 2 minutes. Then in a separate container, mix 1 ½ cups of water and your 37 grams of Knorr Crab and Corn Soup together. Stir the mixture thoroughly before you add it to your chopsuey. Then keep the heat going until we get it boiling.
Adding tofu, eggs and some more seasonings
You should grab 8 ounces of fried extra firm tofu, and 12 boiled quail eggs. Put this in the wok, and cook everything until the sauce has reduced and thickened. Finish things off by sprinkling in as much salt and ground black pepper as you would prefer.
You can just put this in a serving dish of choice, and there you have it! Congratulations on completing your simple, yet tasty Crab and Corn Chopsuey! Should you be looking for substitutes to ingredients you do not yet have, I could give you a couple of good alternatives for this recipe.
Alternative Ingredients for Crab and Corn Chopsuey
- Yellow onion – It may be difficult to get ahold of this particular component, and so you could make use of other types of onions, such as the red onion in its place.
- Snow peas – For this ingredient, you can actually turn to other green veggies, such as asparagus and green beans. These can mimic the satisfying texture that we get from snow peas. But be warned that asparagus can be a lot more flavorful, and so if you are not a fan of this, just decrease the amount you will add to your dish.
If you are curious about anything else with regards to this recipe, you can just comment your queries below.
- 8 ounces extra firm tofu fried
- 37 grams Knorr Crab and Corn Soup
- 12 quail eggs boiled
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 carrot
- 15 snow peas
- 1 red bell pepper
- 1 green bell pepper
- 1 ½ cups cabbage
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 ½ cups water
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
- Heat oil in a wok. Sauté onion and garlic until the onion softens.1 yellow onion, 3 tablespoons cooking oil, 4 cloves garlic
- Add carrot , cauliflower, and broccoli. Cook for 2 minutes.1 ½ cups cauliflower florets, 1 ½ cups broccoli florets, 1 carrot
- Add cabbage, bell pepper, and snow peas. Toss.1 red bell pepper, 1 green bell pepper, 1 ½ cups cabbage, 15 snow peas
- Add soy sauce and oyster sauce and continue cooking for 2 minutes.2 tablespoons soy sauce, 1 tablespoon oyster sauce
- Combine water and Knorr Crab and Corn Soup Mix. Stir and pour into the wok. Let it boil.37 grams Knorr Crab and Corn Soup, 1 ½ cups water
- Add fried tofu and quail eggs. Continue cooking until the sauce reduces and thickens.8 ounces extra firm tofu, 12 quail eggs
- Season with salt and ground black pepper as needed.Salt and ground black pepper to taste
- Transfer to a serving plate.
- Serve. Share and enjoy!