Cut fish cake into 2" long strips and slice the vegetables and set aside.
In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper.
Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened.
Add the sliced fish cake and stir-fry for 1 minute. Immediately add the premixed sauce and stir to combine.
Continue cooking for 1-2 minutes until the sauce has absorbed. Garnish with sesame seeds and enjoy!