ZENB Sichuan-Style Pork & Eggplant Elbows


PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

Nutrition Facts


Serving Size: 631g
Servings: 4

Calories: 570

Amount per Serving*% Daily Value
Total Fat14g18%
Saturated Fat3.5g18%
Trans Fat0g
Dietary Fiber19g68%
Total Sugar13g
Vitamin A 2%
Vitamin C 20%
Vitamin D 0mcg 0%
Calcium 119mg 10%
Iron 6mg 35%
Potassium 1016mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

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



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.


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


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.


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.


Sprinkle with remaining green onion before serving with lime wedges.

Tasty Tips

Chinese eggplant is slender with tender skin and flesh. Soaking in salt water before cooking ensures that any bitter juices are released from the flesh.

For an extra kick of heat, drizzle with chile oil before serving.

Share on Instagram

Did you make this or any of our other recipes? Share on Instagram using #ZENBRecipes and tag @ZENB_Life. We'll repost our favorites with our Plant Pals.