Trim the shiitake mushroom stems, removing the hard and dark ends. Rinse the mushrooms under water.

Slice the shiitake mushrooms into thin pieces. Adjust the quantity based on preference.

Roll the fish cakes and slice them thinly into strips.

Mix oyster sauce, soy sauce, corn syrup, chili powder, minced garlic, ground pepper, sesame seeds, and sesame oil in a bowl to prepare the seasoning.

Heat a pan with a little cooking oil and stir-fry the shiitake mushrooms.

Add the sliced fish cakes to the pan and stir-fry together with the mushrooms.

Pour the prepared seasoning into the pan and add 300ml of water. Stir-fry until the sauce is absorbed and the ingredients are cooked through.

Add the sliced green onion, green chilies, and red chili to the pan. Stir-fry briefly to combine.