Blanch the fish cake sheets in hot water briefly and drain.

Cut the blanched fish cake into thin strips.

Slice the carrot, onion, green onion, and bell peppers into thin strips.

Heat a pan over medium heat and add 2–3 tbsp olive oil. Stir-fry the onion and carrot until the onion becomes translucent.

Add the fish cake and bell peppers to the pan and stir-fry lightly.

Add 2 tbsp oyster sauce and mix well. Adjust the heat to prevent burning.

Season with a pinch of salt and black pepper. Add 1 tbsp sesame seeds and green onion, then stir quickly before turning off the heat.