recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
tablespoons dry sherry
4 spring onions, chopped
1 piece root ginger, shredded
500g (1lb) boned chicken, shredded
2 tablespoons oil
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded and sliced
2 tablespoons light soy sauce
shredded rind of 2 lemons
lemon slices to garnish
the sherry, spring onions and ginger into a
bowl. Add the chicken, toss well to coat and
leave to marinate for 15 minutes.
the oil in a wok or deep frying pan. Add the
celery, mushrooms and green pepper and stir
fry 1 minute.
the chicken and marinade and cook for 3 minutes.
in the soy sauce and lemon rind and cook for
a further minute.
into a warmed serving dish, garnish with lemon
slices and serve immediately.
4 - 6