Chicken Kung Pao wok-cooked, with whole, sun-dried Thai chili pods, peas, carrots, green beans and yellow corn......

then, piled atop a wooden bowlful of long-grain basmanti rice, cooked  in coconut milk, with tumeric powder, chopped green onions, sun-dried tomatos and dried cilantro & parsley leaves......with mango chutney and Nepalese sea salt, crispy onions, white sesame seeds, pearl barley and apple jelly.  



Later, I warmed up the peppery Kung Pao...after dabbling it with blackberry  preserves and fresh, sliced scallion greens, a few drops of 'Bee Sting' Prik Ki Nu & a generous squeeze of fresh lime juice....and served it from a more colorful bowl, wherein it appeared more vibrant.....


        For the bold....how about a spoonful of sweet burn to trickle and dribble, just before serving!   

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