Ideal Gourmet Linguine a la Szechuan2017-11-21
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
Cook Ideal Gourmet Linguine according to package directions. Set aside.
Combine the ground pork with salt, pepper and cornstarch.
While the pork is marinating, prepare the remaining ingredients.
Using a small bowl, combine the chicken broth, dark and light soy sauce, vinegar and sugar; whisk in the cornstarch.
Cut the eggplants into batons and set aside.
Heat the pan over medium-high to high heat. Add 2 tablespoons of oil.
When the oil is hot, add the eggplant.
Saute the eggplant until it is softened (about 5 minutes).
Remove and drain on paper towels. Add 2 tablespoons oil to the wok.
When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic.
Add the ground pork.
Saute until it changes color.
Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chili paste.
Toss in the Ideal Gourmet Linguine and strain the sesame oil. Serve hot.