Slice the fish cake into bite-sized pieces. Thin slices are softer.

Dice 1/2 onion into small pieces.

Prepare a small amount of carrot and slice it. Avoid slicing too thin.

Slice 1 green chili. Remove seeds if desired by soaking in water.

Heat oil in a pan and sauté minced garlic lightly.

Add vegetables and lightly cook until they soften slightly.

Add fish cake and mix well with the vegetables.

Add soy sauce, corn syrup, mirin, and sugar. Stir-fry until well combined. Optionally, add chili powder. Add a little water if needed.

Cook until the sauce is absorbed and add green chili. Stir-fry briefly.