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.