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!