ZENB Sichuan-Style Pork & Eggplant Elbows

Tender eggplant becomes the star of the show with ZENB Sichuan-Style Pork & Eggplant Elbows. Let this flavor rollercoaster take you on a ride with red chilies, garlic, ginger, and ZENB Elbows Pasta combined with ground pork for an exciting dinner in 30 minutes. This dish is low in calories, low in fat and a good source of fiber.

• 2 Chinese eggplants, quartered lengthwise, cut into 1/2-inch pieces (8 ounces)
• 3 cups water
• 1/2 teaspoon kosher salt, divided
• 12 ounces ZENB Yellow Pea Elbows Pasta, uncooked
• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 1 cup thinly sliced shitake mushrooms
• 2 green onions, thinly sliced, divided
• 1 red chile, thinly sliced
• 2 tablespoons tamari or soy sauce
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 teaspoon corn starch
• 1 lime, cut into wedges

INSTRUCTIONS

1.

Place eggplant, water and 1/4 teaspoon salt in medium bowl; soak 10 minutes or until water is lightly tinted. Drain well; pat eggplant dry with paper towels.

2.

Meanwhile, cook ZENB Pasta as directed on package. Reserve 1 cup pasta cooking water; drain.

3.

Heat oil in large skillet on medium-high heat until shimmering. Add eggplant in single layer; cook 3 minutes or until slightly golden and tender. Transfer eggplant to clean bowl.

4.

Add pork, mushrooms, white parts of green onion and chile to same skillet. Cook 4-5 minutes on medium-high heat, stirring occasionally until browned. Whisk reserved pasta water, remaining salt, tamari, garlic, ginger and corn starch; add to skillet. Stir 30 seconds, or until sauce begins to thicken. Add eggplant and pasta; mix gently until well combined and heated through.

5.

Sprinkle with remaining green onion before serving with lime wedges.