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Ingredients

• 1/2 cup Wesson® Canola Fry Oil
• 2 Red onions, thinly sliced
• 4 cups Asparagus, cut into 1/2-inch pieces
• 2 cups Red pepper, diced
• 2 cups Shiitake mushrooms, stems removed and sliced
• 1/2 cup La Choy® Asian Stir-Fry Vegetables
• 1/3 cup red curry paste
• 3 quarts chicken stock
• 3 quarts Unsweetened coconut milk
• 1 cup La Choy® Bamboo Shoots
• 5 cups Medium shrimp, shelled and deveined
• 1/3 cup fish sauce
• 1/3 cup La Choy® Soy Sauce
• 1 teaspoon Kosher salt

Description

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