© 2023 by Terry Ho

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Egg Roll in a Bowl

2 Tablespoons sesame oil

5 green onions, sliced, green and white parts divided

5 cloves fresh garlic, minced

1 pound ground pork

1 teaspoon fresh grated ginger

1 tablespoon sriracha or chili garlic sauce (omit if you do not like spicy)

16 oz bag coleslaw mix

3 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/8 teaspoon white pepper

Salt to taste

Terry Ho’s Yum Yum Sauce Light

 

Cooking Instructions

-Heat sesame oil in a large skillet over medium heat

-Add white part of green onions and garlic – sauté, stirring frequently, until onion softens

-Add ground pork, grated ginger and sriracha.  Cook until pork is browned.  Make sure to chop pork while cooking

-Add coleslaw mix, soy sauce, rice wine vinegar, white pepper, and salt.  Stir until well combined.  Continue to cook, stirring regularly, until cabbage is tender – about 5-8 minutes

-Spoon a hearty serving of the pork-cabbage mix in a bowl.  -Drizzle with Terry Ho’s Light Yum Yum Sauce and garnish with the green part of the green onions

Enjoy!

Grilled Chicken Wraps

1/4 Cup olive oil

3 Tablespoons lime juice

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 Pound boneless, skinless chicken breast

4 Flour tortillas (8 inches), warmed

Terry Ho's Light Yum Yum Sauce

Optional Toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream, shredded lettuce 

 

Cooking Instructions

-In a large resealable plastic bag, combine the first five ingredients; add the chicken.  Seal bag and turn to coat; refrigerate for up to 2 hours

-Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear.  Chicken can also be sauteed in a skillet.  Slice chicken into strips.

-Serve in tortillas with toppings of your choice

-Drizzle with Terry Ho's Light Yum Yum Sauce​

Shrimp Tacos

8 Small soft flour tortillas

1 Pound medium shrimp, peeled and deveined

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

2 Tablespoons fresh lime juice

1 Tablespoon olive oil

1/2 Cup diced fresh mango

1/2 Cup diced red onion

1/2 Cup fresh cilantro, coarsely chopped

1/2 Cup Terry Ho's Light Yum Yum Sauce

Fresh lime wedges, as needed

 

Cooking Instructions

-In a mixing bowl, combine shrimp, salt, black pepper, crushed red pepper flakes and lime juice

-Heat a saute pan over medium heat until hot.  Add olive oil, then the shrimp, and saute until pink and cooked through (about 2-3 minutes), turning often to cook evenly

-To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1tbsp. diced mango and 1 tbsp. diced onion.  Drizzle with Terry Ho's Light Yum Yum Sauce and sprinkle with chopped cilantro.  Serve with lime wedges to be squeezed over top. 

 

 

 

Yum Yum Salmon Fillet

6 oz. Salmon

Butter

Pinch Salt

Pinch Black Pepper

Terry Ho’s Yum Yum Sauce

 

Cooking Instructions

-heat and butter up frying pan

-cook the salmon till it is done

-add pinch of salt and pepper while finishing cooking the salmon

-put cooked salmon on plate and drizzle Yum Yum Sauce on salmon to finish up

 Yum Yum Grilled Chicken

1 lb diced chicken

½ cup teriyaki sauce

½ cup soy sauce

Terry Ho’s Yum Yum Sauce

½ stick butter

5 cups steamed white rice

 

Cooking Instructions

-Start cooking rice so it will be ready when chicken is finished cooking

-Melt butter in sauté pan

-Add in chicken and cook chicken until no longer pink

-Once chicken is mostly cooked, add in soy sauce and teriyaki sauce

-Stir fry until sauce is mixed well with chicken and most liquid has cooked out

-Serve on a bed of steamed white rice and drizzle yum yum sauce over the top

Yum Yum Ground Beef Linguine

1 lb. Ground beef

Linguine Pasta

Terry Ho’s Yum Yum Sauce

½ teaspoon salt

1/3 teaspoon Black Pepper

Grated Parmesan Cheese

 

Cooking Instructions

-cook Linguine pasta and set aside

-while cooking the pasta, cook ground beef and when beef is done drain out as much oil as possible then add salt and black pepper.

-add 8 oz. Terry Ho’s Yum Yum sauce to the finished ground beef.

- serve over Linguine Pasta

Crispy Chicken Chopped Salad

non-stick aluminum foil

1 lb. chilled deli chicken tenders

1 seedless cucumber, coarsely chopped

1 Asian chopped salad kit (cabbage, carrots, tree nuts and sesame dressing) 12-13 oz bag

1/2 cup Terry Ho's Spicy Yum Yum Sauce

1 (16-oz) package cauliflower fried rice

 

Cooking Instructions

-Preheat oven to 425 degrees.  Line baking sheet with foil. Cut chicken tenders into fourths and arrange in single layer on baking sheet; bake 16-18 minutes or until crispy.  

-Chop cucumber, then place in a large bowl with salad greens from kit. 

-Pour Spicy Yum Yum Sauce and dressing packet in a small bowl; whisk until blended. 

-Crush packet with tree nuts into tiny pieces. 

-Prepare cauliflower rice following microwave package instructions.

-Add 1/3 cup dressing mixture to salad mixture; toss to coat.

-Transfer chicken tenders to a second large bowl; add tree nut packet pieces and remaining 2/3 cup dressing mixture and toss to coat. 

-Serve chicken over salad with cauliflower rice.   ​

Terry Ho’s Yum Yum Ham Fried Rice

1/4 Cup vegetable or canola oil

2 eggs

¼ cup chopped onion

¼ cup chopped green onion

8 cups of cooked steamed rice

¼ cup frozen peas and carrots (optional)

1 cup diced ham

½ teaspoon salt

½ teaspoon sugar

Pinch of white pepper

½ cup soy sauce

Terry Ho’s Yum Yum Sauce

 

Cooking Instructions

-Preheat cooking pan

-When pan is hot, add ¼ cup of vegetable or canola oil

-If it gets too hot, take it off the heat

-Crack and scramble eggs in separate bowl

-Pour in your preheated pan and scramble egg

-When egg is cooked, take it out of pan and put it in a plate on the side

-Add ½ teaspoon of oil and sauté onion and green onion

-When onions are done, add ham, peas, and carrots

-Keep mixing until all is cooked and then mix in rice

-Next, add the egg back in, add ½ teaspoon of salt, ½ teaspoon of sugar, and a pinch of white pepper

-Mix well until rice is steaming hot and add ½ cup of soy sauce and mix well

-Drizzle Terry Ho’s Yum Yum sauce on top and it is ready to eat. ENJOY!

Terry Ho’s Yum Yum Fried Chicken Nuggets

Your favorite brand of frozen chicken nuggets

1 cup of Terry Ho’s Yum Yum Sauce

 

Cooking Instructions

-Bake chicken in oven according to instructions

-In a sautéed pan, heat Yum Yum sauce to semi warm

-Toss cooked chicken nuggets in sauce and make sure it is heated, but not overcooked

-Serve over a bed of lettuce. ENJOY!

Hibachi-Style Yum Yum Chicken Cups

Recipe created by Kelli Joseph, author of Don't Bring Anything, a food blog.

This is a great recipe for an Asian style appetizer.

To see the recipe, click here:  Don't Bring Anything

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