Q: Is it possible to get the recipe for P.F. Chang’s eggplant? The sauce is delicious and the eggplant is cooked just right.

A: P.F. Chang’s does not share its recipes, as to be expected, but since this is one of my favorites at the chain, I did my best to duplicate the flavors.

It’s worth a trip to an Asian market for round Thai eggplant. They’re not bitter at all, so you can simply dice and cook, no peeling or salting necessary. With common purple eggplant, I’d suggest peeling and slicing into 1-inch rounds. Salt the slices lightly and set them aside in a colander for 30 minutes. Then rinse, pat dry and proceed with the recipe.

SZECHUAN STIR-FRIED EGGPLANT

Makes 4 servings.

2 lbs eggplant (small Asian type preferred)

1⁄4 C plus 1 TBS cornstarch (divided use)

1⁄4 C peanut oil

1 tsp toasted sesame oil

1⁄2 C vegetable or chicken broth

3 TBS soy sauce

1 TBS white or rice vinegar

11⁄2 TBS sugar

1 TBS fresh ginger, peeled and minced

3 garlic cloves, minced

1 fresh hot chili, minced

1 tsp black bean paste

3 green onions, sliced fine

Toasted sesame seeds and fresh cilantro leaves (optional)

Cut the eggplants into 1-inch chunks. Place in a large plastic bag, add 1⁄4 cup cornstarch and shake to coat evenly. Dump into a colander and shake again to get off excess cornstarch. Set aside.

Heat peanut and sesame oils in a wok or large, heavy skillet over medium-high heat. Use a brush to coat entire interior of pan. Working in batches if necessary, stir-fry eggplant 3 to 4 minutes, until nicely seared and tender. Transfer to a platter lined with paper towels.

Measure the broth, soy sauce, vinegar and sugar into a lidded jar and shake to combine. Mix the 1 tablespoon cornstarch with 2 tablespoons water, add to the jar and shake again. Set aside.

Add the ginger, garlic, chili and bean paste to the wok, still over medium-high heat. Stir-fry 1 minute. Add the broth mixture and cook 1 minute, until sauce starts to thicken. Return eggplant to the wok, add the green onion, and toss until most of the sauce is absorbed. Serve garnished with sesame seeds and cilantro.

Nutrition per serving: 273 calories (48 percent from fat), 15.4 g fat (2.6 g saturated, 6.8 g monounsaturated), 0 cholesterol, 4.5 g protein, 32.8 g carbohydrates, 8.5 g fiber, 857 mg sodium.