Egg Roll in a Bowl

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
1/2 Cup Terry Ho's Light Yum Yum Sauce
Optional Toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream, shredded lettuce

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

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.

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 in chicken and cook chicken until no longer pink
Add 8 oz. Terry Ho’s Yum Yum sauce to the finished ground beef.
Serve over Linguine Pasta

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

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.

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!