INGREDIENTS:
2 lbs. jumbo shrimp
1 cup KYVAN Asian Style BBQ Sauce
1/4 cup extra virgin olive oil
Salt and pepper to taste
1 bunch fresh cilantro (chopped)

DIRECTIONS:
Season shrimp with extra virgin olive oil, salt and pepper.
Refrigerate for up to an hour.
Cook shrimp on grill set to medium high heat; 2-3 minutes per side.
Remove from grill and in a large bowl combine with Asian Sauce and toss thoroughly.
Sprinkle with chopped, fresh cilantro and serve.
Enjoy with fresh vegetables and rice!

INGREDIENTS:
2 tablespoons canola oil
2-3 tablespoons Asian Style BBQ Sauce
4 large eggs beaten
1 cup beansprouts (optional)
1/2 cup sliced green onions or dice regular onions
6 cups cooled cooked rice
Salt to taste

DIRECTIONS:
Heat wok to proper smoking point.
Pour in 1 tablespoon of Canola oil.
Toss in eggs and scramble until cooked.
Swirl remaining tablespoon oil in the wok over high heat.
Add cooked rice and stir-fry, keeping rice moving until heated through.
Add beansprouts & green onions.
Stir for 1 minute.
Add salt and Asian Style Sauce and stir-fry rice & vegetables until evenly coated. Enjoy!

INGREDIENTS:
4 (1/2 inch thick) pork chops
salt & pepper to taste
1 tablespoon olive oil
KYVAN Asian Style BBQ Sauce

DIRECTIONS:
Season pork chops with salt and pepper to your liking.
Place the olive oil in frying pan on high heat and cook chops 2 minutes on one side and then 2 minutes on the other side.
Remove from frying pan and place chops in glass baking dish sprayed with Pam.
Coat the chops (top and bottom) with desired amounts of KYVAN Asian Style BBQ Sauce and bake in the oven at 450 degrees for 10-15 minutes.

INGREDIENTS:
1lb. boneless skinless chicken breasts, cut into cubes
3 cups sliced vegetables: mushrooms, onions, bell peppers, and
Zucchini
KYVAN Asian Style BBQ Sauce
Olive Oil

DIRECTIONS:
Place chicken and vegetables on skewers and lightly coat with olive oil.
Grill kabobs over medium-high heat for 7 minutes and use a brush to coat kabobs with Asian Style BBQ Sauce while cooking.
*Keep a close eye on kabobs and make sure sauce does not burn while cooking.

INGREDIENTS:
1lb. jumbo shrimp, peeled and deveined
3 cups cut-up vegetables: mushroom, onions, bell peppers, and
Zucchini
KYVAN Asian Style BBQ Sauce
Olive Oil

DIRECTIONS:
PLACE shrimp and vegetables on skewers and lightly coat with olive oil.
Grill kabobs over medium-high heat for 5 minutes and use a brush to coat kabobs with Asian Style BBQ Sauce while cooking.
*Keep a close eye on kabobs and make sure sauce does not burn while cooking.

INGREDIENTS:
1/2 cup KYVAN Asian Style BBQ Sauce
1 cup ranch dressing
4 cups diced cooked chicken
6 cups mixed salad greens
1 medium red onion, sliced
1 small cucumber, diced
1 medium red bell pepper, sliced
1 medium yellow bell peppers, sliced
1 cup colorful tortilla strips (optional)
1 1/2 cups shredded cheddar cheese

DIRECTIONS:
TOSS chicken with KYVAN Asian Style BBQ sauce.
Combine lettuce, onions, cucumbers, peppers, cheese, and desired amount of ranch dressing together in a large bowl.
Toss and serve salad in individual salad plates and top each salad with tortilla strips and BBQ chicken.

INGREDIENTS:
Bag of chicken drummettes
KYVAN Asian Style BBQ Sauce

DIRECTIONS:
Fry wings until crisp.
Place 15 wings in a bowl and pour-in 1/2 cup of Asian Sauce.
Place a lid on the bowl and shake until wings are covered with the sauce.

INGREDIENTS:
1 pound precooked chicken breast strips (cut into cubes)
2 tablespoons olive oil
16 oz bag frozen stir-fry vegetables (thawed)
1 cup pineapple chunks from can, reserve 1/4 cup of pineapple juice
1/2 -3/4 cup KYVAN Asian Style BBQ Sauce
Rice (cooked)

DIRECTIONS:
Pour oil in a large skillet over medium heat. Once hot, put chicken and vegetables in the skillet and stir for 8 minutes. Add pineapples, sauce, and juice to the stir-fry and cook
5-8 minutes. Serve individually over rice.

INGREDIENTS:
2 slabs of baby back ribs
2 liters of root beer
KYVAN Asian Style BBQ Sauce

DIRECTIONS:
Clean ribs and remove the thin film on bottom of ribs. Place ribs in a deep aluminum pan.
Pour root beer over the ribs and let marinade overnight in refrigerator (covered).
Before cooking, discard root beer from the aluminum pan, except 1/4 cup, and let ribs become room temperature.
The 1/4 cup of root beer in the pan is used to steam the ribs with root beer flavor while baking.
Set oven to 250 degrees, cover with foil, and let ribs cook for 2 1/2 -3 hrs (don’t flip ribs).
Remove ribs from oven, pour out all liquid in the pan, and then cover ribs with BBQ Sauce and let cook another 30 minutes uncovered.