Slice the fish cakes lengthwise into desired shapes.

Cut the garlic scapes into long pieces.

Thinly slice half an onion.

Heat 3 tbsp of cooking oil in a wok and stir-fry all prepared ingredients.

Once the vegetables are slightly softened, add 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tbsp corn syrup to the edges of the wok and let it simmer briefly.

Mix the sauces evenly with the fish cakes and vegetables, stir-frying until well combined.

Add 1/2 cup water and let the mixture simmer until the flavors meld together.

Add 1 tsp chili powder and stir-fry until the water is absorbed and the chili powder blends in.

Cook until the liquid evaporates completely.