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Korean Beef

1/2 cup low-sodium soy sauce

2 tablespoons honey

1 to 2 tablespoons gochujang (Korean red chili paste)

1 (1-inch) piece of fresh ginger, peeled and grated

2 garlic cloves, grated

2 teaspoons toasted sesame oil, plus more for serving

2 tablespoons extra-virgin olive oil

2 cups sliced cremini or wild mushrooms

4 cups baby spinach

1 1/2 pounds skirt or flank steak, thinly sliced against the grain

4 green onions, thinly sliced

1/2 cup fresh basil leaves, roughly chopped

3 cups steamed rice, for serving

2 tablespoons toasted sesame seeds, for garnish

2 carrots, shaved into ribbons

Terry Ho's Yum Yum Sauce, for serving


Cooking Instructions

-In a small bowl whisk together the soy sauce, honey, gochujang, ginger, garlic and sesame oil

-In a large skillet, heat 1 tablespoon of olive oil over high heat.  When the oil shimmers, add mushrooms and cook until softened, about 3 minutes.  Add the spinach and cook until wilted, about minutes more.  Transfer the veggie to a plate.

-In the same skillet, heat the remaining 1 tablespoon of olive oil over high heat. When the oil shimmers, add the steak and sear, tossing once during cooking, until the edges are caramelized, 5 to 8 minutes.  Pour in the soy sauce mixture and bring to a boil. Reduce the heat to medium and cook until the sauce thickens, about 5 minutes.  Add the green onions and cook until wilted, about 1 minute more.  Remove the skillet from the heat and stir in the basil.  

-Divide the rice among six bowls and spoon the veggies over the top. Add the beef and garnish with toasted sesame seeds and carrots.  

Serve with Terry Ho’s Yum Yum Sauce


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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​

Grilled Chicken Wrap.jpg

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. 




Shrimp Tacos.jpg

Yum Yum Salmon Fillet

6 oz. Salmon


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.   ​

Crispy Chicken Salad.jpg

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!

Yum Yum Ham Fried Rice

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!

Yum Yum Chicken Nuggets

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

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


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