Preheat your wok or skillet over high heat until shimmering and hot, with a slight smoke in the air.
Add vegetable oil to the hot pan, swirling to coat the surface evenly. Wait until the oil shimmers and begins to smoke slightly.
Toss in the minced garlic and ginger. Stir quickly for about 20 seconds until fragrant, filling the kitchen with warm, spicy aroma and the mixture becoming slightly golden.
Lay the julienned carrots in a single layer and let them sear undisturbed for 2-3 minutes, until edges start to turn golden and caramelized, with a slightly smoky scent.
Stir the carrots and cook for another minute, then add the peas. Toss everything together and cook for 1-2 minutes more until peas are bright green, tender but still with a slight crunch, and vegetables are evenly coated with flavors.
Pour in soy sauce and drizzle with toasted sesame oil. Toss quickly to coat the vegetables evenly, watching for a glossy, flavorful finish and a fragrant aroma.
Sprinkle chili flakes if using, and stir briefly to distribute heat and spice evenly throughout the dish.
Remove the pan from heat once the vegetables look bright, glossy, and slightly caramelized around the edges. Let rest for a few seconds to settle flavors.
Serve immediately while hot, garnished with optional sesame seeds or chopped scallions for extra color and flavor.
