Mama Wu Products

Growing up, my dear friend Ling couldn’t wait to get home every day to see what her mom had made for dinner. Back then Mama Wu was ahead of the curve, blending fresh, worldly ingredients to prepare simple, flavorful dishes that allowed her to spend less time in the kitchen and more with her family. Today, Ling and I are proud to share these quality, Asian-style dishes with our families and yours, inspired by Mama Wu and made with lots of love from our kitchen to yours.


Chicken Teriyaki


Beef Teriyaki


Vegetable Teriyaki


BBQ Chicken Tacos


BBQ Pork Tacos


Banana Caramel & Sticky Rice Spring Rolls


Honey Roasted Pineapple & Sticky Rice Spring Rolls


Mango & Sticky Rice Spring Rolls


Steamed Pork Baos


Steamed Vegetable & Pork Baos


Coconut Shrimp

Shrimp Tempura

Mama Wu Asian Sauces & Recipes’

Honey Sriracha

honey sriracha aioli

Honey Sriracha Aioli Recipe
Serving: 4
Prep Time: 5mins

½ Cup Mama Wu Honey Sriracha Sauce
¼ Cup Mayonnaise
2 TBSP Cilantro, Chopped
2 TBSP Peanuts, Crushed

Combine all ingredients in a small bowl

Note: Great mixed in cooked chicken for a salad or sandwich
Use as a spread, or a dip for vegetables or french fries


Orange Chicken Recipe
Serving: 6
Prep Time: 30mins

6 Each Chicken Breast, Sliced into 1 inch Strips
1 TBSP Kosher Salt
1 tsp White Pepper
1 TBSP Sesame Oil
2 TBSP Cooking Oil

1 TBSP Toasted Sesame Oil
2 TBSP Sugar
1 Cup Orange Juice
½ Cup Mama Wu Honey Sriracha Sauce
1 TBSP Cornstarch
2 TBSP Water

In a large bowl, combine kosher salt, white pepper, and toasted sesame oil

Add the chicken to the bowl and allow it to marinate for 15 mins

In a sauce pan, combine toasted sesame oil, sugar, orange juice, and Mama Wu Honey Sriracha Sauce

Over low, simmer for 8-10 minutes

In a small bowl combine 1 TBSP cornstarch and 2 TBSP water

Pour cornstarch slurry into the sauce and simmer for 1 more minute

In a separate heavy bottom pan, add cooking oil

Gently add in chicken and sauté for 2-3minutes or until the juice runs clear

Combine cooked chicken with the sauce and your favorite vegetables

Note: Serve with steamed brown rice



Katsue Japanese Curry

Japanese Curry Recipe
Serving: 4
Prep Time: 45mins

1 TBSP Cooking Oil
1 Cup Yellow Onion, Chopped Fine
5 Each Garlic Cloves, Minced
2 TBSP Fresh Ginger, Grated
1 TBSP Kosher Salt
2 TBSP All Purpose Flour
4 TBSP Dellah’s Madras Curry Spice Blend
1 Cup Mama Wu Katsu Sauce
1 Cup Chicken Stock
1 Can Coconut Milk (13oz)

In a large sauté pan over medium heat, warm up cooking oil

Add in onion, garlic, ginger, and salt

Cook for roughly 5 minutes or until everything is soft and fragrant

Evenly sprinkle in the flour and cook for 3 minutes

Add in Dellah’s Madras Curry Spice Blend and cook for another minute

Add in Mama Wu Katsu Sauce, chicken stock, and coconut milk

Bring to a simmer over low heat and cook for 23-30 minutes

Note: Serve over breaded pork or chicken, and add your favorite steamed veggies




Yakisoba Noodles Recipe
Serving: 8
Prep Time: 20mins

1 Each Yellow Onion, Sliced into Thin Strips
2 Each Carrots, Peeled, cut into Thin Rounds (like a coin)
8 Each Shiitake Mushrooms, Stems Removed and Cut into Strips
6 Each Green Onions, White & Green Cut into 2 inch Pieces
2 Cups Green Cabbage, Sliced into Thin Strips
2 lbs Sliced Pork Belly, Cut into 2 inch Strips
3 TBSP Cooking Oil
1 TBSP Black Pepper, Ground
2 Each 1lb. Yakisoba Noodles, Rinsed Under Hot Water 
(cooked spaghetti noodles can be used also)
¾ Cups Mama Wu Yakisoba Sauce

In a large sauté pan or wok on medium heat cook pork belly stirring often

Once the pork is cooked and no longer pink, remove from the pan and set aside

Leave pork fat in the pan and add in cooking oil

Add the onions, carrots and mushrooms and cook for 1-2 minutes

Add in green onion and cabbage, continue to sauté for 1-2 minutes more

Keep the vegetables moving in the pan so they don’t stick

Add in yakisoba noodles, cook for another 2-3 minutes

Pour in Mama Wu Yakisoba Sauce and black pepper, mixing well with the vegetables and the noodles

Note: Substitute cooked rice in this dish too
Can be used for stir-fried vegetables


Stir Fry

Stir-Fried Broccoli Recipe
Serving: 4 Sides
Prep Time: 15mins

1 Head Broccoli, Cut into Florets, Stems Peeled & Cut into 1 inch (1/2 lb.)
2 TBSP Garlic, Chopped
¼ Cup Green Onion
2 TBSP Cooking Oil
4 TBSP Mama Wu Stir-Fry Sauce
2 TBSP Toasted Sesame Seeds
¼ Cup Cashews, Chopped (optional)

In a large pan over medium high heat, add cooking oil until it begins to smoke

Carefully add in broccoli rlorets and stems

Stir-fry for 2-3 minutes or until nicely browned

Add in garlic and cook for 30 seconds

Add in Mama Wu Stir-Fry Sauce and stir to evenly coat

Add in green onion, sesame seeds and cashews (Optional)


Stir-Fry Veggie & Noodle Recipe
Serving: 4 Sides
Prep Time: 10mins

12 oz Package Dry Noodles, Egg Noodles or Rice Noodles Cooked
(Follow cooking instructions on packet, add 1 TBSP sesame oil)
1 Cup Bell Pepper, Cut into strips, No Seeds
1 Cup Mushrooms Sliced
1 Cup Napa Cabbage or Bok Choy Chopped
1 Cup Spinach, Chopped
3 TBSP Cooking Oil
2 Each Garlic Cloves, Smashed
3 TBSP Mama Wu Stir Fry Sauce
1 TBSP Sesame Seeds (optional)
2 Each Green Onion, Chopped Fine (optional)

Heat a large pan or wok over high heat

Add in garlic and sauté for 15-20 seconds to flavor the oil, remove with a slotted spoon and set aside

Add in vegetables and stir-fry for 1-2 minutes

Add the noodles to the pan and cook for another 2 minutes

Pour in Mama Wu Stir Fry Sauce, toss to coat the noodles and vegetables

Garnish with sesame seeds and green onion