Start by heating your wok or deep skillet over high heat until it’s shimmering hot. Add 1-2 tablespoons of neutral oil and swirl to coat the surface.
Add the minced garlic and grated ginger to the hot oil. Sizzle loudly, releasing a fragrant, nutty aroma as they turn slightly golden around the edges, about 30 seconds.
Quickly toss in the broccoli florets and julienned carrots. Stir constantly as they start to soften and develop a slight char, about 2-3 minutes. You should hear a gentle crackle and see the vegetables brighten in color.
Add the sliced bell peppers and continue stirring. Cook until peppers are tender but still vibrant, about 2 minutes. The mixture should be fragrant and glossy.
Mix together soy sauce, rice vinegar, honey, and a teaspoon of sesame oil in a small bowl. Pour this sauce over the vegetables and stir quickly to coat everything evenly, creating a shiny, flavorful glaze.
Cook for another minute, allowing the sauce to thicken slightly and cling to the vegetables. The vegetables should remain crisp-tender and vibrant in color.
Remove from heat and drizzle with an extra splash of sesame oil. Toss once more, then transfer to a serving dish.
Garnish with chopped scallions or sesame seeds if desired, and serve immediately over steamed rice or noodles for a complete, vibrant meal.
