Step 1

Cut fish cake into 2" long strips and slice the vegetables and set aside.

Step 2

In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper.

Step 3

Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened.

Step 4

Add the sliced fish cake and stir-fry for 1 minute. Immediately add the premixed sauce and stir to combine.

Step 5

Continue cooking for 1-2 minutes until the sauce has absorbed. Garnish with sesame seeds and enjoy!