Slice the fish cakes thinly into strips along the shorter side.

Separate the caps and stems of the king oyster mushrooms, slice them thinly, and cut into strips.

Slice the onion thinly, cut the green onion into strips, and remove seeds from the chilies before slicing them thinly.

Toast the onion and green onion in a dry pan until golden on both sides.

Add minced garlic, sugar, and grape seed oil to the pan and stir-fry together.

Add soy sauce and oyster sauce to the pan and mix well to create the stir-fry sauce.

Add the fish cakes and king oyster mushrooms to the sauce, stirring to coat evenly.

Sprinkle red pepper powder and black pepper into the pan.

Pour 1/2 cup of water into the pan and bring to a boil.

Add the green and red chilies once the water starts boiling.

Simmer until the water reduces and the mushrooms become glossy, then drizzle sesame oil.