Summer Zucchini Madness - Stirfry

This is such a beautiful summer dish, it reminds me of pure bliss and hope. Although we have all-round summer here in Singapore, all our zucchinis are imported. Still it didn't prevent me from experimenting with this wonderful, crunchy vegetable. This simple stir-fry is best served with warm rice or as a side. My kids who don't take vegetables very well, take to this dish easily.
(Serves 4-6)
Ingredients:
1 medium size yellow or green zucchini (about 200-300gm), cut lengthwise, then sliced at an angle
1 packet buna shimeiji mushrooms (around 200gm pack), cleaned and separated
12 small cheery tomatoes, cut lengthwise
1/2 tsp salt
1/2 teaspoon oyster sauce
80ml warm water
1 tsp cornflour or tapioca flour
Dash of black pepper
1 tablespoon Olive oil
2 segments of garlic, peeled and chopped (you can add more if you like)

Method:
1. Combine salt, oyster sauce, water and cornflour in a small bowl and stir evenly.
2. Heat up a tablespoon olive oil in wok.
3. Fry the garlic till fragrant.
4. Add cherry tomatoes and fry for a minute.
5. Add zucchini, mushrooms and pepper and stir-fry, then cover for 1-2 minutes.
6. Add the liquid mixture in step 1 and then stir-fry to ensure mixture is well blended into dish. Simmer for another minute.
7. Turn off the gas and the dish is ready to be served.

Creamy Chicken Baked Rice

This is one of the easiest dishes to make if you have little time and yet want a satisfying meal. I experimented when I had spare shredded cheddar cheese and had limited fresh produce in my refrigerator. It resembles the expensive baked rice dishes you can order from Western restaurants.
(Serves 4)
Ingredients:
1 can Campbells Select/Chunky Creamy Chunky Chicken with Corn soup (you can choose other flavours)
1 & 1/2 cups white (or brown) rice, cooked
1 cup shredded Cheddar cheese (actual amount can be adjusted for individual preference)
bleck pepper to taste (optional)

Method:
1. Pre-heat oven to 230 degrees Celsius.
2. Scoop the warm cooked rice into a casserole and even it out.
3. Pour the canned soup over evenly.
4. Sprinkle some freshly ground black pepper if desired.
5. Scatter the cheese as evenly as possible.
6. Put the casserole into the preheated oven and bake for 10-15 minutes.Watch over the dish in case some ovens are too hot and the cheese gets burnt. Food is ready if the cheese has fully melted and has a nice brown hue on top.