Steamed Zucchini Stuffed with Minced Pork

Swanson Superior Scallop Broth 250mL
Zucchini 2 - 3 pcs (peeled, cut into 6 pcs of around 3cm height each)
Minced Pork 150g
Chinese Mushroom 2 pcs (soaked and destemmed, chopped)
Salt 1/3 tsp
Cornstarch 1 tsp
Cornstarch Water as appropriate (as thickener)
Add Chinese mushroom, salt and cornstarch to minced pork and stir until combined as meat stuffing.
Scoop out the centre of zucchini, rub some cornstarch along the centre and fill it with meat stuffing.
In a pot, bring Swanson Superior Scallop Broth to boil, then put the stuffed zucchini inside in order. Simmer over medium heat with lid until fully cooked. Dish out and plated.
Thicken the broth with appropriate amount of cornstarch water, pour over stuffed zucchini and serve.

Ingredients with mild flavors, e.g. squash or gourd can be cooked with Swanson Superior Scallop Broth to enhance the tastefulness.