Ideal Gourmet Linguine a la Szechuan



1 (450 gms.) pack Ideal Gourmet Linguine
50 gms. Pork, ground

For the marinade:

1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cornstarch

For the sauce:

1/4 cup chicken broth
2 tbsps. Dark soy sauce
2 tbsps. light soy sauce
1 tsp. red rice vinegar (or red wine vinegar, or balsamic vinegar)
1 tsp. granulated sugar
2 tsps. cornstarch


4 pcs. Asian eggplants
1 clove garlic
4 tbsps. oil, for stir-frying (or as needed)
1 tbsp. bean sauce (or hot bean sauce)
1/2 tsp. chili paste with garlic to taste 1 tsp. sesame oil



Step 1

Cook Ideal Gourmet Linguine according to package directions. Set aside.

Step 2

Combine the ground pork with salt, pepper and cornstarch.

Step 3

While the pork is marinating, prepare the remaining ingredients.

Step 4

Using a small bowl, combine the chicken broth, dark and light soy sauce, vinegar and sugar; whisk in the cornstarch.

Step 5

Cut the eggplants into batons and set aside.

Step 6

Heat the pan over medium-high to high heat. Add 2 tablespoons of oil.

Step 7

When the oil is hot, add the eggplant.

Step 8

Saute the eggplant until it is softened (about 5 minutes).

Step 9

Remove and drain on paper towels. Add 2 tablespoons oil to the wok.

Step 10

When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic.

Step 11

Add the ground pork.

Step 12

Saute until it changes color.

Step 13

Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chili paste.

Step 14

Toss in the Ideal Gourmet Linguine and strain the sesame oil. Serve hot.

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