Zucchini Chinese Style - cooking recipe

Ingredients

2 slices bacon
3 medium unpared zucchini, scored with fork, sliced diagonally
1/4 c. chicken broth (I use bouillon)
2 tsp. cornstarch
1/2 tsp. monosodium glutamate
1/2 tsp. salt
2 tsp. cold water

Preparation

Cook bacon until crisp; remove from skillet.
Add sliced zucchini to bacon drippings in skillet; toss to coat.
Pour chicken broth over zucchini.
Cover and steam 4 to 5 minutes until squash is almost tender.
Blend cornstarch, m.s.g. and salt with cold water; stir into zucchini mixture.
Cook, stirring constantly, until mixture boils.
Turn into serving dish; garnish with crumbled bacon.
Serves 4 to 5.
(Note:
have made without bacon, just using chicken broth.)