Trim the dirty ends of the oyster mushrooms and tear them into strips by hand.

Lightly wipe the mushrooms with a kitchen towel or rinse briefly with water.

Julienne the green onion, onion, and carrot, and mince the garlic.

Boil water with 1/3 tsp of salt.

Blanch the oyster mushrooms for about 20 seconds.

Drain the mushrooms, rinse with cold water, and squeeze out excess moisture.

Heat a pan with vegetable oil and sauté the green onion and garlic until fragrant.

Add the onion and carrot to the pan and stir-fry until partially cooked.

Add the blanched oyster mushrooms to the pan.

Season with soy sauce, salt, pepper, and corn syrup, mixing well.

Add sesame oil and stir briefly to combine.

Turn off the heat and sprinkle sesame seeds on top.