Pork Parcels

• 450g/14oz minced pork
• 2 tbsp rice wine or dry sherry
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp cornflour
• 25g/1oz beanthread noodles
• 2 cloves garlic, finely chopped
• 1 bunch spring onions, chopped
• 1/2 piece of fresh ginger, peeled and finely chopped
• 200g/7oz carrots, cut into matchsticks
• 1 red pepper, cut into matchsticks
• 100g/31/2oz courgettes, cut into matchsticks
• 3 tbsp hoisin sauce
• 2 tbsp oyster sauce
• To Serve:
• 300ml/10fl oz groundnut or vegetable oil (for deep-frying)
• 1 iceberg lettuce, leaves separated, washed and dried
• 1 red chilli - finely chopped
• 4tbsp/60ml hoisin sauce

1. 1. To the pork add the rice wine or sherry, light soy sauce, sesame oil and cornflour. Mix well. Leave to marinade for about half an hour.
2. 2. In a large wok heat almost all the oil until it is smoking slightly. Deep fry the noodles until they are crisp. (Do not attempt to cook more than this quantity in one go the noodles puff up dramatically once they hit the oil). Drain the cooked noodles on kitchen paper and allow the oil to cool before carefully draining into a heat proof container to be used again.
3. 3. When the pork has had time to marinade, heat a tablespoon of the reserved oil in the wok. Once it is smoking tip in the pork and stir fry for about a minute. Remove the pork, drain and set aside.
4. 4. Carefully wipe out the wok add a tablespoon of oil and once it s hot add the garlic, onions and ginger. Stir fry for a few seconds before adding the carrots. After about a minute add the pepper and courgettes, the rice wine or sherry, hoisin and oyster sauce. After about three minutes, add the pork, stir well.
5. 5. To serve take the pork mixture, lettuce leaves, chilli, crisp noodles and hoisin sauce to the table and invite people to make up their own pork parcels.

pork, rice wine, soy sauce, sesame oil, cornflour, beanthread noodles, garlic, spring onions, ginger, carrots, red pepper, courgettes, hoisin sauce, oyster sauce, vegetable oil, red chilli, hoisin sauce

Taken from www.epicurious.com/recipes/member/views/pork-parcels-50041743 (may not work)